Lettuce Salad With Tomato Dressing

Name: Lettuce Salad With Tomato Dressing
Yield: 4 servings
Ingredients: 1 sweet red pepper, about ½ pound; ½ red onion, about ¼ pound; 2 plum tomatoes, about ¼ pound; ½ jalapeno pepper, cored, seeded and coarsely chopped; 8 pitted green olives; 1 large clove garlic, peeled and thinly sliced; 2 tablespoons Dijon-style mustard, preferably with seeds; ½ cup plus 2 tablespoons olive oil; 7 tablespoons red-wine vinegar; 1 tablespoon coarsely chopped coriander leaves; Salt to taste if desired; Freshly ground pepper to taste; ½ pound bibb lettuce; ¼ pound red-leaf lettuce; ¼ pound arugula, ends trimmed

By Pierre Franey

Published August 4, 1987

Total Time: 25 minutes
Rating: 4(15)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

1 sweet red pepper, about ½ pound
½ red onion, about ¼ pound
2 plum tomatoes, about ¼ pound
½ jalapeno pepper, cored, seeded and coarsely chopped
8 pitted green olives
1 large clove garlic, peeled and thinly sliced
2 tablespoons Dijon-style mustard, preferably with seeds
½ cup plus 2 tablespoons olive oil
7 tablespoons red-wine vinegar
1 tablespoon coarsely chopped coriander leaves
Salt to taste if desired
Freshly ground pepper to taste
½ pound bibb lettuce
¼ pound red-leaf lettuce
¼ pound arugula, ends trimmed

Ingredient Substitution Guide

Preparation

Step 1
Put the red pepper on a grill over a flame or under the broiler. Cook, turning often, so that it browns evenly. Cook until the skin is charred. Run the pepper under cold water and remove the charred peel. Cut away the core and discard. Cut the pepper into quarters and remove the seeds and white veins. Cut the pepper into ½-inch cubes. There should be about ¾ cup.
Step 2
Peel and cut the onion into coarse chunks. There should be about ¾ cup.
Step 3
Cut away and discard the core of each tomato. Cut the tomatoes into ½-inch cubes. There should be about ¾ cup.
Step 4
Put the red pepper, onion, tomatoes, jalapeno pepper, olives, garlic slices, mustard, ½ cup of the olive oil, 6 tablespoons of the vinegar and the coriander leaves in a food processor or electric blender. Add salt and pepper. Blend thoroughly. There should be about 2 cups.
Step 5
Rinse the lettuce well and pat dry. There should be about 6 cups of bibb lettuce, 3 cups of red-leaf lettuce and 2 cups of arugula.
Step 6
Put the salad greens in a large bowl and add the remaining 2 tablespoons of olive oil and the 1 tablespoon of vinegar and toss well.