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Mediterranean Salad Of Piquillo Peppers, Capers And Basil

Courses: Salads
Serves: 6 people

Recipe Ingredients

13 oz 369gPiquillo peppers - (1 can) - drained, and cut into rings
1   Red onion - peeled, and cut into rings
2 oz 56gFlat anchovy fillets - (1 can)
1   Garlic clove - mashed with a mortar and pestle
2 tablespoons 30mlRed wine vinegar
1/3 cup 78mlExtra-virgin olive oil
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlCapers - rinsed
20   Fresh basil leaves - julienned

Recipe Instructions

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.

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 - http://www.foodtv.com

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