© James Baigrie
Green Bean-and-Roasted Red Pepper Salad
- TOTAL TIME:
- SERVINGS: 10
Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.
- 5 red bell peppers
- 3 medium shallots, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 tablespoon sherry vinegar
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 1 1/2 pounds green beans
- 1 pound cherry tomatoes, halved
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 1/2 cup roasted almonds, chopped
- Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
- In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.
Serve WithPork Loin Roast with Herbs and Garlic.