Piquillo Pepper Salad With Sardines And Basil

Recipe Ingredients

2 lbs	908g / 32oz	Small whole sardines - heads, tails, and
		Fins removed
1/2 cup	118ml	Red wine vinegar
3/4 cup	177ml	Olive oil - plus
		Extra for drizzling
1		Orange - juiced
1/4 cup	36g / 1.3oz	Chopped fresh oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Piquillo peppers - (13 oz ea) - drained, chopped
2 tablespoons	30ml	Capers
1		Small bunch fresh basil leaves - hand shredded

Recipe Instructions

With a paring knife, cut the sardines in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh-side down, in a shallow dish.

Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes.

Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.

This recipe yields 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1C10) - from the TV FOOD NETWORK

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