Greens Salad with Roasted Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Greens Restaurant roasts the red peppers on-site, but canned ones work well. Ingredients:
1 cup canned roasted red peppers |
about 1/4 cup extra-virgin olive oil |
about 3 tablespoons balsamic vinegar |
1 clove garlic, minced |
10 to 12 niçoise or calamata olives |
8 to 12 baguette slices (about 1/4 in. thick) |
1/2 cup thinly sliced mild red onion |
10 cup (about 10 oz.) spinach leaves, rinsed and drained |
2 cups (about 2 oz.) frisée or curly endive, rinsed and drained |
salt |
1/3 cup fresh-grated parmesan cheese |
Directions:
1. Cut peppers into 1/4-inch-wide strips and put in a wide salad bowl. Add 1 teaspoon olive oil, 3 tablespoons vinegar, garlic, and olives; mix.
2. Brush baguette slices lightly on 1 side with olive oil (about 1 tablespoon total). Lay oiled side up in a 10- by 15-inch pan. Bake in a 375° oven until lightly toasted, about 8 minutes; cool on a rack.
3. To bowl, add onion, spinach, and frisée; mix, and season to taste with more vinegar and salt.
4. Heat 2 tablespoons oil in a 6- to 8-inch frying pan over high heat, about 1 minute. Pour over salad and mix. Add cheese and baguette slices; mix again.
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