Roasted Pepper and Onion Salad with Blue CheeseRomulo Yanes
Add Sherry vinegar right to the baking dish to turn the juices from the roasted vegetables into a simple, vibrant vinaigrette.
Recipe information
Total Time
50 minutes
Yield
Makes 4 to 6 servings
Ingredients
2 medium red onions, quartered through stem end
6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
6 garlic cloves
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1 tablespoon (or more) Sherry vinegar or red wine vinegar
8 cups (loosely packed) frisée
1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)
Preparation
Step 1
Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
Step 2
Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
Step 3
Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.
Nutrition Per Serving
Per serving: 190 calories
15 g fat
2 g fiber
#### Nutritional analysis provided by Bon Appétit
