Piquillo Pepper Salad With Sardines And Basil Recipes

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MEDITERRANEAN SALAD OF PIQUILLO PEPPERS, CAPERS AND BASIL



Mediterranean Salad of Piquillo Peppers, Capers and Basil image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 (13-ounce) can of Piquillos, drained and cut into rings
1 very small red onion, peeled and cut into rings
1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips
1 garlic clove, mashed with a mortar and pestle
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Salt and freshly ground pepper
2 tablespoons capers, rinsed
20-25 fresh basil leaves, julienned

Steps:

  • Toss all ingredients together and let marinate at least 30 minutes.

HEIRLOOM TOMATO SALAD WITH ROASTED-GARLIC VINAIGRETTE AND CHèVRE-STUFFED PIQUILLO PEPPERS



Heirloom Tomato Salad with Roasted-Garlic Vinaigrette and Chèvre-Stuffed Piquillo Peppers image

The Workshop coincides with sweet pepper season, and many chefs are seduced by the varieties they find in our garden. Chef Donald Barickman, a 2000 Workshop participant, succumbed to the small, sweet 'Lipstick' peppers-so named for their crimson color-which he roasted and stuffed with creamy goat cheese and served with arugula and roasted-garlic vinaigrette. Bottled Spanish piquillo peppers make a good substitute. Brian adds heirloom tomatoes to make a more substantial composed salad for the end of summer. Serve it before or alongside grilled lamb, sausage, or burgers.

Yield serves 6

Number Of Ingredients 16

6 large cloves garlic, peeled
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons cider vinegar
1 small shallot, minced
1 teaspoon Dijon mustard
6 bottled Spanish piquillo peppers (see page 193)
4 ounces soft fresh goat cheese, at room temperature
2 tablespoons finely chopped toasted pecans
1 tablespoon sliced fresh chives
1 teaspoon chopped flat-leaf parsley
1 small clove garlic, mashed to a paste with a pinch of salt
2 pounds heirloom tomatoes
1/2 cup fresh basil leaves
4 ounces (about 4 handfuls) mixed lettuces
1/2 cup coarsely chopped toasted pecans

Steps:

  • For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
  • Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
  • Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
  • Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.

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