Chopped Salad

By sarah_carroll

Ingredients

• 1/2 cup finely chopped red onions
• 1/4 cup water
• 1/2 cup red wine vinegar
• 2 teaspoons kosher salt, plus additional as needed
• 2 teaspoons coarsely ground fresh black pepper, plus additional as needed
• 1/2 to 1 cup extra virgin olive oil
• 1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
• 1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
• 1/2 cup pitted green olives, such as Cerignola, halved
• 1/2 cup pitted black olives, such as Cerignola, halved
• 1 cup haricots verts, cut into 1-inch pieces
• 1 cup English cucumber, peeled and cut into 1/2-inch pieces
• 2 tablespoons fresh marjoram leaves
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup coarsely chopped dill, large stems removed
• Marinated Peppers
• 8 bell peppers
• 1/4 cup thinly sliced garlic
• 1/4 cup thinly sliced shallots
• 1 tablespoon fleur de sel
• 1 teaspoon finely or coarsely ground fresh black pepper
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons coarsely chopped flat-leaf parsley

Details

Servings 6

Preparation

Step 1

1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.

Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.

2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.



1. To blister the peppers, place over an open flame or directly on the coals. Turn to grill on all sides until the skin is completely blackened. Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.

Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds. It's OK if some bits of char remain, that will add great flavor.

Cut the peppers into 2-inch strips and toss with the garlic, shallots, fleur de sel, pepper, and vinegar. Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.

2. Toss with the olive oil and parsley just before serving.