1 medium red or yellow bell pepper
3 fluid ounces extra virgin olive oil
salt and pepper, to taste
2 ounces red onion, sliced thin
12 thin French baguette slices, for croutons
1 pound spinach leaves
1 head frisée or escarole
3 tablespoons balsamic vinegar
1 garlic clove, chopped fine
10 niçoise or gaeta olives, pitted
1 ounce parmesan cheese, grated
Servings: 2
1. Roast and peel the bell pepper and cut into 1/4-inch (6-millimeter) strips. Toss the pepper strips with 1/2 tablespoon (8 milliliters) of the olive oil and a few pinches of salt and pepper. Set aside to marinate.
2. Cover the onion slices with cold water to leach the strong onion flavor. Set aside.
3. Place the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in a 375°F (190°C) oven until crisp and lightly browned, approximately 5 minutes.
4. Stem, wash and dry the spinach. Trim the stem end of the frisée or escarole and discard the tough outer leaves. Wash and dry.
5. Drain the onions. In a large bowl, combine the vinegar, garlic, 1/2 teaspoon (2 milliliters) of salt and a few pinches of pepper. Add the greens, onions, peppers and olives.
6. Heat the remaining olive oil in a small pan until it is very hot and just below the smoking point. Immediately pour it over the salad and toss with a pair of metal tongs to coat and wilt the leaves. Sprinkle on the Parmesan.
7. Add the croutons and serve immediately.
3 fluid ounces extra virgin olive oil
salt and pepper, to taste
2 ounces red onion, sliced thin
12 thin French baguette slices, for croutons
1 pound spinach leaves
1 head frisée or escarole
3 tablespoons balsamic vinegar
1 garlic clove, chopped fine
10 niçoise or gaeta olives, pitted
1 ounce parmesan cheese, grated
Servings: 2
1. Roast and peel the bell pepper and cut into 1/4-inch (6-millimeter) strips. Toss the pepper strips with 1/2 tablespoon (8 milliliters) of the olive oil and a few pinches of salt and pepper. Set aside to marinate.
2. Cover the onion slices with cold water to leach the strong onion flavor. Set aside.
3. Place the baguette slices on a baking sheet and brush them lightly with olive oil. Toast in a 375°F (190°C) oven until crisp and lightly browned, approximately 5 minutes.
4. Stem, wash and dry the spinach. Trim the stem end of the frisée or escarole and discard the tough outer leaves. Wash and dry.
5. Drain the onions. In a large bowl, combine the vinegar, garlic, 1/2 teaspoon (2 milliliters) of salt and a few pinches of pepper. Add the greens, onions, peppers and olives.
6. Heat the remaining olive oil in a small pan until it is very hot and just below the smoking point. Immediately pour it over the salad and toss with a pair of metal tongs to coat and wilt the leaves. Sprinkle on the Parmesan.
7. Add the croutons and serve immediately.
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