Green Bean-and-Roasted Red Pepper Salad
Recipe from Food & Wine

Private chef Michael Emanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven; a broiler also works well.


Green Bean-and-Roasted Red Pepper Salad
James Baigrie

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Servings: 10
Prep Time: 50 mins
Total Time: 50 mins
Related Categories: Green Beans, Peppers, Salad, Seasonal, Summer, Summer Salads, Summer Vegetables, Vegetables, Vegetable Salad
 
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Ingredients
  • 5 
    red bell peppers
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  • 3 
    medium shallots, thinly sliced
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  • 2 
    garlic cloves, minced
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  • 1/4  cup
    red wine vinegar
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  • 1  tablespoon
    sherry vinegar
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  •  
    Salt
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  • 1/2  cup
    extra-virgin olive oil
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  •  
    Freshly ground pepper
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  • 1 1/2  pounds
    green beans
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  • 1  pound
    cherry tomatoes, halved
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  • 2  tablespoons
    chopped mint
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  • 2  tablespoons
    chopped parsley
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  • 1/2  cup
    roasted almonds, chopped
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Directions
1.
Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems, and seeds and cut the peppers into 2-by-1-inch strips.
2.
In a small bowl, combine the shallots with the garlic, red wine, and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
3.
Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
4.
In a large bowl, combine the peppers with the beans, tomatoes, mint, and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.
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