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Categories: Quick and easy, Salads

Romaine and Belgian endive salad with roasted pepper vinaigrette

Romaine and Belgian endive salad with roasted pepper vinaigrette
Los Angeles Times

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 ... Read more

Total time: 20 minutes | Serves 6
  • 3 red, yellow or orange bell peppers (or 1 of each)
  • 1 head Romaine lettuce, crisped, cut crosswise into 1/2-inch slices
  • 2 heads Belgian endive, crisped, cut crosswise into 1/2-inch slices
  • 1/2 teaspoon minced garlic
  • 4 teaspoons red wine vinegar
  • 4 teaspoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/8 teaspoon coarse salt
  • Freshly ground pepper
  • 10 pitted Kalamata olives, cut in strips, for garnish
  • Anchovies, optional

Step 1Place 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.

Step 2Put lettuce and Belgian endive in large bowl. Wet paper towel and place directly on lettuce. (Can be refrigerated several hours.)

Step 3Mix 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.)

Step 4To 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.

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