Ingredients

2 heads Boston, Butter or other baby lettuce, washed and dried

Roasted Red Pepper Vinaigrette (see below)

Fleur de Sel

1 red bell pepper 1 paper bag or re-sealable plastic container

1 heaping teaspoon Dijon mustard

1/3 cup red wine or sherry vinegar

2/3 cup extra-virgin olive oil

1 tablespoon heavy whipping cream Sea salt and freshly ground pepper to taste

Methods/steps

Grilling Method: Direct/High heat

Rinse and dry pepper. Grill over direct heat, turning until skin blackens and blisters all over. Remove from grill and immediately put in a paper bag or sealed plastic container until cool.

Note: the steam will loosen the skin from the flesh of the pepper. Skin and seed the pepper (the skin will slip off easily). Puree skinned pepper in a blender or food processor and set aside.

Meanwhile, make the vinaigrette by whisking together the mustard, vinegar, salt and pepper. Slowly whisk in olive oil, making sure it is emulsified before adding more oil. Add pureed red pepper and whisk to combine. Season to taste with salt and pepper and set aside. Just before serving, toss greens lightly with vinaigrette and top with Fleur de Sel or other coarse sea salt.

ALL RECIPES ©ELIZABETH KARMEL 2020