Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mediterranean Salad of Piquillo Peppers, Capers and Basil
- Level: Easy
- Total: 1 hr
- Prep: 1 hr
- Yield: 6 servings
Ingredients
1 (13-ounce) can of Piquillos, drained and cut into rings
1 very small red onion, peeled and cut into rings
1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips
1 garlic clove, mashed with a mortar and pestle
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper
2 tablespoons capers, rinsed
20-25 fresh basil leaves, julienned
Directions
- Toss all ingredients together and let marinate at least 30 minutes.
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