The flavors of this salad are inspired by one of my most memorable meals: a roadside picnic in the Spanish countryside consisting of roasted red peppers and Spanish cheese.
Ingredients
Spinach or mixed greens
Roasted red peppers
Roasted asparagus
Cherry tomatoes, halved
Manchego, Idiazabal or another Spanish cheese
Vinaigrette
4 Tbsp white or red wine vinegar
2 Tbsp balsamic vinegar
Squirt of lemon juice, to taste
2 Tbsp olive oil
2 Tbsp powdered Parmesan cheese
1 tsp Worcestershire sauce
Salt, to taste
Pepper, to taste
Instructions
Vinaigrette
Mix all of the ingredients except for the olive oil and the Parmesan cheese.
Gradually add the the Parmesan cheese and then the oil as you whisk the vinaigrette to help make a smooth dressing.
Roasted Red Peppers
Wash the peppers and place them on a foil-lined baking sheet.
Bake the peppers at 400 degrees for 45 minutes-1 hour, turning them periodically
so that all sides roast evenly. The skin will start to crackle and even burn in some spots.
Remove the roasted peppers from the oven, place them in a paper bag and roll down the top of the bag.
Let the peppers rest for 10 minutes in the bag. (This step will make it easier to remove the skins.)
Remove the peppers, cut off the ends and peel off the skins.
Roasted Asparagus
Cut the asparagus spears into 1-2 inch pieces.
Spread them on a baking sheet and drizzle about 1 tablespoon olive oil over the top of them.
Sprinkle salt and pepper over the top and then toss the pieces on the pan to ensure that they are all seasoned and lightly coated with the oil.
Roast the asparagus in the oven at 400 degrees for 7-10 minutes, stirring them halfway through.
The asparagus will be a bright green and should be al dente (tender yet firm).
Salad
Toss all of the salad ingredients together.
Add the vinaigrette to taste.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/roasted-red-pepper-manchego-salad/