Rating: 4 stars
3559 Ratings
  • 5 star values: 0
  • 4 star values: 3559
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,559 Ratings

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. Grilled Vegetables

Michael Emanuel
October 2009

Gallery

Credit: © James Baigrie

Recipe Summary test

total:
50 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement