Romaine And Belgian Endive Salad, Roasted Pepper Vinaigrette

Recipe Ingredients

3		Red and/or yellow or orange bell peppers
1		Romaine lettuce - crisped
2		Belgian endive - crisped
1/2 teaspoon	2.5ml	Minced garlic
4 teaspoons	20ml	Red wine vinegar
4 teaspoons	20ml	Balsamic vinegar
2 tablespoons	30ml	Extra-virgin olive oil
1/8 teaspoon	0.6ml	Coarse salt
		Freshly-ground black pepper - to taste
10		Kalamata olives - pitted, and
		Cut in strips for garnish
		Anchovies - (optional)

Recipe Instructions

Place rack 6 inches from broiler element; line baking sheet with foil.

Trim bottoms from peppers. Stand on cutting board; cut off sides in 4 slabs, following natural contours. Arrange on baking sheet, skin-side up. Broil on high until skin blackens, about 10 minutes.

Remove from oven. Use foil lining to wrap peppers. Let sit on counter about 10 minutes. Slip off skins. Cut peppers into thin 1-inch long strips.

Cut Romaine lettuce and Belgian endive crosswise into 1/2-inch slices. Put lettuce and Belgian endive in large bowl. Wet paper towel and place directly on lettuce. (Can be refrigerated several hours.)

Mix together garlic, red wine and balsamic vinegars, oil, salt and pepper to taste in small bowl. (Can be made a day ahead and refrigerated. Let come to room temperature before using.)

To serve, pour vinaigrette over chilled lettuce. Toss with pepper strips until well coated. Taste and adjust seasonings. Garnish with olive strips and anchovies, if using. Serve immediately.

This recipe yields 6 servings.

Each serving: 88 calories; 91 mg sodium; 0 cholesterol; 5 grams fat; 10 grams carbohydrates; 3 grams protein; 1.97 grams fiber.

Source:
The Los Angeles Times, 01-26-2000

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