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Categories:
dressing garlic mayonnaise mustard anchovy paste black pepper red wine vinegar olive oil Salad yellow bell peppers red bell peppers torn romaine lettuce Parmesan cheese rye bread
Viewed: 7 - Published at: 8 years agoIngredients
- Dressing:
- 2 large whole garlic heads
- 1/4 cup fat-free mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- Dash of black pepper
- 3 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Salad:
- 2 yellow bell peppers
- 2 red bell peppers
- 14 cups torn romaine lettuce
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese, divided
- 4 (1-ounce) slices rye bread, cubed and toasted
Method
- Preheat oven to 400°.
- To prepare dressing, remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 400° for 1 hour; cool. Cut crosswise, and squeeze to extract garlic pulp to measure 3 tablespoons. Discard skins. Place garlic, mayonnaise, mustard, paste, and black pepper in a food processor; process until smooth. With food processor on, slowly pour vinegar and oil through food chute; process until well-blended.
- Preheat broiler.
- To prepare salad, cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1-inch strips. Combine dressing, lettuce, 2 tablespoons cheese, and rye bread cubes in a large bowl, tossing gently to coat. Divide salad among 8 salad plates. Arrange bell pepper strips on top of salads. Sprinkle evenly with 2 tablespoons cheese.
