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Roasted Piquillo Pepper, Caper, Anchovy and Basil Salad - Ensalada de Pimientos Asados, Alcaparras, Anchoas y Albahaca

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

Prep Time: 20 min.

Cook Time: 0 min.

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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

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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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