Green Bean And Roasted Red Pepper Salad

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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. ;)

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Steps

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Preheat the broiler.

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Roast the peppers under the broiler or over a gas flame , turning a few times , until charred all over.

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Transfer to a work surface and let cool.

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Discard the skin , stems and seeds and cut the peppers into 2-by-1-inch strips.

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In a small bowl , combine the shallots with the garlic , red wine and sherry vinegars and a large pinch of salt.

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Let stand for 10 minutes.

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Stir in the olive oil and season with salt and pepper.

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Meanwhile , bring a large pot of salted water to a boil.

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Add the beans and cook until crisp-tender , about 4 minutes.

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Drain and spread out on a large baking sheet.

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Let cool to room temperature.

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In a large bowl , combine the peppers with the beans , tomatoes , mint and parsley.

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Add the shallot dressing and toss well.

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Sprinkle with the macadamia nuts or almonds , toss & serve.

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Ingredients

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red bell peppers, shallots, garlic cloves, red wine vinegar, sherry wine vinegar, salt, extra virgin olive oil, fresh ground pepper, green beans, cherry tomatoes, mint, parsley, macadamia nuts