Lettuce Salad With Tomato Dressing

• 1 sweet red pepper, about 1/2 pound
• 1/2 red onion, about 1/4 pound
• 2 plum tomatoes, about 1/4 pound
• 1/2 jalapeno pepper, cored, seeded and coarsely chopped
• 8 pitted green olives
• 1 large clove garlic, peeled and thinly sliced
• 2 tablespoons Dijon-style mustard, preferably with seeds
• 1/2 cup plus 2 tablespoons olive oil
• 7 tablespoons red-wine vinegar
• 1 tablespoon coarsely chopped coriander leaves
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 pound bibb lettuce
• 1/4 pound red-leaf lettuce
• 1/4 pound arugula, ends trimmed

1. Put the red pepper on a grill over a flame or under the broiler.
2. Cook, turning often, so that it browns evenly.
3. Cook until the skin is charred.
4. Run the pepper under cold water and remove the charred peel.
5. Cut away the core and discard.
6. Cut the pepper into quarters and remove the seeds and white veins.
7. Cut the pepper into 1/2-inch cubes.
8. There should be about 3/4 cup.
9. Peel and cut the onion into coarse chunks.
10. There should be about 3/4 cup.
11. Cut away and discard the core of each tomato.
12. Cut the tomatoes into 1/2-inch cubes.
13. There should be about 3/4 cup.
14. Put the red pepper, onion, tomatoes, jalapeno pepper, olives, garlic slices, mustard, 1/2 cup of the olive oil, 6 tablespoons of the vinegar and the coriander leaves in a food processor or electric blender.
15. Add salt and pepper.
16. Blend thoroughly.
17. There should be about 2 cups.
18. Rinse the lettuce well and pat dry.
19. There should be about 6 cups of bibb lettuce, 3 cups of red-leaf lettuce and 2 cups of arugula.
20. Put the salad greens in a large bowl and add the remaining 2 tablespoons of olive oil and the 1 tablespoon of vinegar and toss well.

sweet red pepper, red onion, tomatoes, pepper, green olives, clove garlic, olive oil, redwine vinegar, coriander leaves, salt, freshly ground pepper, bibb lettuce, redleaf lettuce, arugula

Taken from cooking.nytimes.com/recipes/3177 (may not work)