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
Save Recipe

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

  1. Toss all ingredients together and let marinate at least 30 minutes.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Bibb Salad with Basil Green Goddess Dressing

Tapenade

Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Bistro Salad with Spinach-Caesar Dressing