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Salade d'épinards

Roasted peppers & spinach salad with pesto vinaigrette

Vegetables and salads | Easy | 35 minutes
Vegetables and salads
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat broiler. 
  2. Place sweet peppers on a baking sheet or on foil and grill under the broiler, turning occasionally, until their skin is lightly charred. 
  3. Transfer peppers to a bowl and cover with plastic wrap. Let stand 10 minutes. Reserve liquid that collects in the bowl. Peel and seed peppers and slice them into 2.5-cm (1-in.) strips. Set aside.
  4. In a small bowl, whisk together the olive oil, pesto, vinegar, mustard, salt, pepper, and 30 mL (2 tbsp.) of reserved juices from the roasted peppers. 
  5. Arrange spinach on a serving plate. Mix peppers with half the vinaigrette and arrange on the spinach. Add the cucumber and shallot and drizzle with remaining vinaigrette. Garnish with shaved Asiago and serve. 

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