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Romaine and Belgian endive salad with roasted pepper vinaigrette

Time20 minutes
YieldsServes 6
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Who says Super Bowl food has to be all chips and dip? Be different: Serve food for television watching that’s good enough to be enjoyed around the table but is easy to eat.

This Italian-inspired menu is one of my favorite Sunday night suppers, and most of it can be done ahead. The eggplant lasagna is fresh-tasting and substantial without the usual amount of noodles; the eggplant partially takes their place. Pair it with a crisp romaine and endive salad tossed with roasted pepper vinaigrette and warm, crusty garlic bread. The meal calls for Chianti, which would work well with a cheese and salami board, a nice option to serve before the meal.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

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1

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.

2

Put lettuce and Belgian endive in large bowl. Wet paper towel and place directly on lettuce. (Can be refrigerated several hours.)

3

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.)

4

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.