Piquillo Pepper Salad with Sardines and Basil
Ingredients
- 2 pounds small whole sardines, heads, tails and fins removed
- 1/2 cup red wine vinegar
- 3/4 cup olive oil, plus extra for drizzling
- 1 orange, juiced
- 1/4 cup chopped fresh oregano
- Salt and freshly ground black pepper
- 2 (13-ounce) cans piquillo peppers, drained and chopped
- 2 tablespoons capers
- 1 small bunch fresh basil leaves, hand-shredded
Instructions
Piquillo Pepper Salad with Sardines and Basil serves 8 original recipe by Food Network.
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