Green Bean-And-Roasted Red Pepper Salad

Manami's Note:

Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Servings: 10

• 5 red bell peppers
• 3 medium shallots , thinly sliced
• 2 garlic cloves , minced
• ¼ cup red wine vinegar
• 1 tablespoon sherry wine vinegar
• salt
• 1⁄3;-½ cup extra virgin olive oil (use sparingly so as to use less)
• fresh ground pepper
• 1 ½ lbs green beans
• 1 lb cherry tomatoes , halved
• 2 tablespoons chopped mint
• 2 tablespoons chopped parsley
• ½ cup roastedmacadamia nuts or ½ cup almonds , chopped

Directions:

1. Preheat the broiler.
2. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
3. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
4. In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
5. Let stand for 10 minutes.
6. Stir in the olive oil and season with salt and pepper.
7. Meanwhile, bring a large pot of salted water to a boil.
8. Add the beans and cook until crisp-tender, about 4 minutes.
9. Drain and spread out on a large baking sheet.
10. Let cool to room temperature.
11. In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
12. Add the shallot dressing and toss well.
13. Sprinkle with the macadamia nuts or almonds, toss & serve.

Reviews

[montevinas]

Interesting and versatile combo of ingredients. I left out the nuts and used ready roasted peppers available here in Spain. Lasted for days in refrigerator but still tasted good. Mint and sherry vinegar gave it a nice flavor.