Mesclun Salad With Roasted Peppers

1. 1

   Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over.

2. 2

   This can also be done under a broiler or on a grill.

3. 3

   Put the charred pepper in a pastic or paper bag and seal the bag for five minutes.

4. 4

   Remove the pepper from the bag and scrape off all the charred skin.

5. 5

   Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips.

6. 6

   Toss in a dish with two tablespoons of the oil.

7. 7

   Beat the remaining oil with the vinegar and cheese.

8. 8

   Season with pepper.

9. 9

   Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing.

10. 10

    Sprinkle with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.