ASPARAGUS & ROASTED PEPPER SALAD

By jarren

Ingredients

• 1 lb asparagus, cooked (either steamed or grilled with a light brushing of olive oil, if grilled, can wrap 4-5 pieces with 2 pieces of pancetta)
• 1 red bell pepper
• 1 yellow bell pepper
• 1 lead of romaine lettuce
• 1/4 lb blue cheese, cubed
• 1/4 cup Kalamata olives
• 1/4 cup spicy green olives
• 1/4 cup toasted pine nuts
• drizzle of extra-virgin olive oil
• juice from 1 lemon
• salt and pepper to taste

Details

Servings 4

Preparation

Step 1

Put the peppers directly on the flame of your gas range, on the grill or under the broiler. Blacken the skins, then put the peppers in a plastic bag for 5 minutes. Peel the peppers, remove the seeds and membranes, and slice into strips.

Arrange torn lettuce leaves on each plate. Divide the asparagus and cheese among the plates. In a small bowl, combine the roasted pepper strips, olives and pine nuts. Add oil and lemon juice to taste, season with salt and pepper, then spoon the bowl's contents over each plate evenly. Serve immediately.