Roasted Piquillo Pepper, Caper, Anchovy and Basil Salad

This combination of wonderfully strong flavors creates a gourmet salad in a uniquely Spanish style.

Ingredients:

20 wood fire roasted Piquillo peppers

1 very small red onion, peeled and cut into rings

1 jar of anchovies, dry and cut into thin strips

1 tbsp chopped garlic

1 tsp sherry vinegar

2 1/2 fl oz extra virgin olive oil

2 tbsp capers, rinsed

20 fresh basil leaves

Preparation:

Toss all the ingredients together. Leave salad to marinate for at least 30 minutes, or up to 2 days. Serve with fresh bread.

Recipe courtesy of Spain GourmeTour magazine.

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