Yield
Makes 6 to 8 servings

Notes: Greens Restaurant roasts the red peppers on-site, but canned ones work well.

How to Make It

Step 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.

Step 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.

Step 3

To bowl, add onion, spinach, and frisée; mix, and season to taste with more vinegar and salt.

Step 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.

Greens Restaurant, San Francisco, California

Ratings & Reviews