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.

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