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    You are in: Home / Recipes / The Palm's Monday Night Salad Recipe
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    The Palm's Monday Night Salad

    The Palm's Monday Night Salad. Photo by Sharlene~W

    1/1 Photo of The Palm's Monday Night Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Sharlene~W's Note:

    From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try The Palm Restaurant Basic Vinaigrette, The Palm Restaurant Blue Cheese Dressing or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!

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    Units: US | Metric

    • 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 vinaigrette (Palm's Basic Vinaigrette)
    • 1/4 cup crumbled blue cheese (optional)


    1. 1
      Preheat the oven to 250°F 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.
    2. 2
      Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
    3. 3
      Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
    4. 4
      Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
    5. 5
      Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
    6. 6
      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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    Ratings & Reviews:

    • on September 14, 2006


      This is fabulous! Thank you so much Sharlene! This salad has a wonderful "pico de gallo" salsa- like consistency. I cheat a little by buying jarred roasted red peppers/pimentos instead of roasting them myself. For those who may think this salad is strange, don't, you will be pleasantly delighted!!! Cheers-N. Chef

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Palm's Monday Night Salad

    Serving Size: 1 (175 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 151.0
    Calories from Fat 79
    Total Fat 8.8 g
    Saturated Fat 1.4 g
    Cholesterol 13.6 mg
    Sodium 740.5 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 3.7 g
    Sugars 8.2 g
    Protein 6.8 g

    The following items or measurements are not included:

    mixed greens


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