Salad with Roasted Pepper Dressing
Ingredients:
2 large sweet peppers, roasted, seeded and chopped
3 small clove garlic, chopped
2 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1/2-1 teaspoon of honey, depending on your liking of sweetness
Salt and pepper
6 cups lettuce, chopped
A handful pitted Kalamata olives, chopped
Directions:
- Preheat broiler to high and place peppers 8-9 inches below broiling element. Let them roast for 20-25 minutes, giving a quarter-turn every 5 minutes, till the peppers are charred, soft and collapsing. The broiler will char them quite a bit, the skin will be very black and crispy. Remove from the oven and peel and seed peppers when cool enough to handle.
- Place roasted red bell peppers in food processor. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and honey. When dressing is smooth and combined, stop and adjust seasonings.
- Chop lettuce into bite-sized pieces and put in a salad bowl then pour the dressing over top, toss. Garnish with chopped olives and serve.
Serves 2
