Mesclun Salad With Roasted Peppers
- 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
- 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.
- Beat the remaining oil with the vinegar and cheese.
- Season with pepper.
- Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing.
- Sprinkle with chives and serve.
sweet red pepper, extravirgin olive oil, white wine vinegar, parmesan cheese, freshly ground black pepper, chives
Taken from cooking.nytimes.com/recipes/8067 (may not work)