Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts

1. 1

   Char peppers over open flame or in broiler until blackened on all sides.

2. 2

   Transfer peppers to large bowl; cover tightly with plastic wrap.

3. 3

   Let stand 15 minutes.

4. 4

   Peel and seed peppers.

5. 5

   Cut peppers into 1/3-inch-wide strips; place in medium bowl.

6. 6

   (Can be prepared 6 hours ahead.

7. 7

   Cover and let stand at room temperature.)

8. 8

   Cook bacon in heavy large skillet over medium heat until crisp.

9. 9

   Transfer bacon to paper towels to drain.

10. 10

    Add garlic and crushed red pepper to drippings in skillet and stir until garlic begins to brown, about 1 minute.

11. 11

    Add thyme and stir 10 seconds.

12. 12

    Stir in vinegar and 1/4 teaspoon salt.

13. 13

    Pour warm dressing over peppers in bowl.

14. 14

    Crumble bacon and add to peppers along with pine nuts; toss to coat.

15. 15

    Season to taste with additional salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.