Title: Mediterranean Salad of Piquillo Peppers, Capers And Basil
Categories: Toohot05
Yield: 6 servings

13 oz Piquillo peppers - (1 can);
-drained,
; and cut into rings
1 sm Red onion; peeled,
; and cut into rings
2 oz Flat anchovy fillets -; (1
-can)
1 Garlic clove; mashed with a
-mortar
; and pestle
2 tb Red wine vinegar
1/3 c Extra-virgin olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Capers; rinsed
20 Fresh basil leaves;
-julienned (20 to 25)

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 - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.