Greens Salad with Roasted Peppers

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

Yield:

Makes 6 to 8 servings

Recipe from

Nutritional Information

Calories 137
Caloriesfromfat 61 %
Protein 4.1 g
Fat 9.2 g
Satfat 1.9 g
Carbohydrate 11 g
Fiber 1.8 g
Sodium 231 mg
Cholesterol 3.2 mg

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

Preparation

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.

Note:

Chef Annie Somerville,

Greens Restaurant, San Francisco, California,

July 1999
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