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The Palm Restaurant Monday Night Salad



MONDAY NIGHT SALAD
The Palm Restaurant Recipe

Serves 4-6

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3⁄4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1⁄4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1⁄2-3⁄4 cup Palm's Basic Vinaigrette
1⁄4 cup crumbled blue cheese (optional)

To roast the Peppers:  Preheat the oven to 250 degrees. In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.

Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere). Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion. Coarsely chop the roasted peppers and add them to the bowl, tossing gently. Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated. Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.


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