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
How to Make It
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.