My F&W
quick save (...)
Green Bean-and-Roasted Red Pepper Salad
© James Baigrie

Green Bean-and-Roasted Red Pepper Salad

  • TOTAL TIME: 50 MIN
  • SERVINGS: 10
  • HEALTHY
  • MAKE-AHEAD
  • STAFF-FAVORITE
  • VEGETARIAN

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.

  1. 5 red bell peppers
  2. 3 medium shallots, thinly sliced
  3. 2 garlic cloves, minced
  4. 1/4 cup red wine vinegar
  5. 1 tablespoon sherry vinegar
  6. Salt
  7. 1/2 cup extra-virgin olive oil
  8. Freshly ground pepper
  9. 1 1/2 pounds green beans
  10. 1 pound cherry tomatoes, halved
  11. 2 tablespoons chopped mint
  12. 2 tablespoons chopped parsley
  13. 1/2 cup roasted almonds, chopped
  1. 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.
  2. 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.
  3. 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.
  4. 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.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.