Mesclun Salad With Roasted Peppers

Name: Mesclun Salad With Roasted Peppers
Total time: 25 min
Yield: 4 servings
Ingredients: 1 large sweet red pepper; 4 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 tablespoons freshly grated Parmesan cheese; Freshly ground black pepper to taste; 6 cups mesclun; 1 tablespoon finely minced chives

By Florence Fabricant

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Classic Salads, Without Tomatoes

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Ingredients

Yield:4 servings

1large sweet red pepper
4tablespoons extra-virgin olive oil
2tablespoons white wine vinegar
2tablespoons freshly grated Parmesan cheese
Freshly ground black pepper to taste
6cups mesclun
1tablespoon finely minced chives

Ingredient Substitution Guide

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Preparation

Step 1
Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over. This can also be done under a broiler or on a grill. Put the charred pepper in a pastic or paper bag and seal the bag for five minutes. Remove the pepper from the bag and scrape off all the charred skin. Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips. Toss in a dish with two tablespoons of the oil.
Step 2
Beat the remaining oil with the vinegar and cheese. Season with pepper.
Step 3
Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing. Sprinkle with chives and serve.