Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mediterranean Salad of Piquillo Peppers, Capers and Basil
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 134
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 8
- Sodium
- 415
- Total: 1 hr
- Prep: 1 hr
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.