Romaine Salad with Roasted Red Pepper Vinaigrette

2019-05-03
  • Yield : 4 servings
  • Prep Time : 5m
  • Ready In : 5m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 2 roasted red bell peppers, drained well, chopped
  • Salt and pepper
  • 1 small clove garlic, chopped
  • 2 tablespoons balsamic vinegar, eyeball it
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • A drizzle of honey
  • 4 romaine hearts
  • A handful pitted kalamata olives, chopped

Method

Step 1

Place roasted red bell peppers in food processor bowl. 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 some honey. When dressing is smooth and combined, stop and adjust seasonings.

Step 2

Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

Leave a Reply

Your email address will not be published. Required fields are marked *