This is the little black dress of salads, the salad I so often go to because it goes with everything – Italian, Spanish, but don’t stop there – and is perfect for every occasion. It’s very simple with a couple of snappy tricks I love.
Roasted Red Pepper Salad with Almonds and Shallots
(or…Little Black Dress Salad)
1 shallot, thinly sliced
2 tablespoons balsamic or sherry vinegar
1 tsp honey
3 tbsp extra virgin olive oil
one red pepper
handful sliced almonds, toasted
Go ahead and do two things early: wash and dry your red pepper and pop it in the oven, straight on the rack, at about 450°. Then thinly slice your shallot and mix with vinegar, honey, salt and pepper in a small bowl or coffee cup. Go about preparing your main dish while the pepper is roasting (flip once as the skin gets black) and your shallot pickles.
When the pepper is nicely roasted, partly blackened and blistered, remove it to a plate to cool. Whisk olive oil into your vinegar and shallot mixture. Fill a large bowl half full with greens, and toss with your vinaigrette – save the shallot to spoon on top. Remove the skin, seeds, and stem from your red pepper, thinly slice, and arrange on top of greens. Sprinkle with almonds.