Mediterranean salad of piquillo peppers, capers and basil
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 13 | ounces | Piquillo peppers - (1 can); drained, |
| ; and cut into rings | ||
| 1 | small | Red onion; peeled, |
| ; and cut into rings | ||
| 2 | ounces | Flat anchovy fillets -; (1 can) |
| 1 | Garlic clove; mashed with a mortar | |
| ; and pestle | ||
| 2 | tablespoons | Red wine vinegar |
| ⅓ | cup | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tablespoons | Capers; rinsed |
| 20 | Fresh basil leaves; julienned (20 to 25) | |
Directions
Soak the anchovies in cold water for 10 minutes, pat dry and cut into thin strips. Toss all ingredients together and let marinate at least 30 minutes.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E22 broadcast 01-24-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.