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Salad with Roasted Pepper Dressing


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


  1. 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.
  2. 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.
  3. 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

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