Mediterranean Salad Of Piquillo Peppers, Capers And Basil

Recipe Ingredients

13 oz	369g	Piquillo peppers - (1 can) - drained, and cut into rings
1		Red onion - peeled, and cut into rings
2 oz	56g	Flat anchovy fillets - (1 can)
1		Garlic clove - mashed with a mortar and pestle
2 tablespoons	30ml	Red wine vinegar
1/3 cup	78ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Capers - 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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