Provided by Florence Fabricant
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a long fork, hold the pepper over an open flame and turn it slowly to char the skin all over. This can also be done under a broiler or on a grill. Put the charred pepper in a pastic or paper bag and seal the bag for five minutes. Remove the pepper from the bag and scrape off all the charred skin. Remove the core, seeds and ribs from the inside of the pepper and cut the pepper in strips. Toss in a dish with two tablespoons of the oil.
- Beat the remaining oil with the vinegar and cheese. Season with pepper.
- Put the mesclun in a salad bowl and toss with the peppers and the cheese dressing. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 170, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 115 milligrams, Sugar 2 grams
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