Greens Salad with Roasted Peppers

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. 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. 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. 3. To bowl, add onion, spinach, and frisée; mix, and season to taste with more vinegar and salt.
4. 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.