Piquillo Pepper Salad With Sardines And Basil

By á-170456

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 to taste
• Freshly-ground black pepper to taste
• 2 cans piquillo peppers - (13 oz ea) drained, chopped
• 2 tablespoons capers
• 1 small bunch fresh basil leaves hand shredded

Preparation

Step 1

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.