Roasted Peppers & Spinach Salad with Pesto Vinaigrette
sweet bell peppers (3 peppers)
red wine vinegar
1 1/2 tsp
each salt and pepper
English cucumber, sliced into half moons (and seeded, if desired)
large shallot, thinly sliced
shaved Asiago cheese
Preheat broiler. Place peppers in metal pan or on foil and roast under
the broiler, turning occasionally, until skins are lightly charred. Remove
peppers to a bowl and cover with plastic wrap to let steam 10 min.
Reserve the liquid that collects in the bowl. Peel and seed peppers and slice into 1-in. (2.5 cm) strips. Set aside.
To make dressing, in a small bowl, whisk the olive oil, pesto, vinegar, mustard, salt and pepper with 2 tbsp (30 mL) of the reserved juices from the roasted peppers.
Arrange spinach on a platter. Toss the peppers with half the dressing and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining dressing. Garnish with shaved Asiago cheese and serve.
Before adding sliced shallots, soak them in ice water for 4 min. to draw out some of their strong bite. You can also use cilantro, parsley, chives, arugula or chervil as alternate leafy herb garnishes.
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