The Palm'S Monday Night Salad Recipe

Name: The Palm'S Monday Night Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!); 2 large garlic cloves, crushed with the side of a large, heavy knife; 2 tablespoons olive oil; 3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine); 2 small radishes, ends trimmed, thinly sliced; 3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices; 1/4 teaspoon fine sea salt; 16 anchovies packed in oil, fillets, rinsed and chopped; 1 small yellow onion, peeled and finely chopped; 1/2 - 3/4 cup vinaigrette (Palm's Basic Vinaigrette); 1/4 cup crumbled blue cheese (optional)

Servings: persons

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1/4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1/2 - 3/4 cup vinaigrette (Palm's Basic Vinaigrette)
1/4 cup crumbled blue cheese (optional)

1
Preheat the oven to 250u00b0F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
2
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
3
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
4
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
5
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
6
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

3756

kcal

Calories

410

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!), 2 large garlic cloves, crushed with the side of a large, heavy knife, 2 tablespoons olive oil, 3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine), and more.

Yes, The Palm'S Monday Night Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

The Palm'S Monday Night Salad

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