Roasted Pepper and Onion Salad with Blue Cheese
A warm and savory salad featuring caramelized red onions and roasted peppers, served over crisp frisée and topped with Spanish blue cheese. The vegetables are roasted until tender and dressed with a simple olive oil and vinegar mixture.
6 servings
50 min
Ingredients
- •2 whole medium red onions, quartered through stem end
- •6 whole roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
- •6 whole garlic cloves
- •¼ cup extra-virgin olive oil
- •to taste Kosher salt, freshly ground pepper
- •1 tablespoon Sherry vinegar or red wine vinegar
- •8 cups frisée
- •⅓ cup Spanish blue cheese
Cooking Instructions
- 1.
Preheat oven to 450°F. Combine first 4 ingredients in a shallow 2-quart baking dish; toss to coat. Season with salt and pepper.
5 min
- 2.
Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 tablespoon Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
40 min
- 3.
Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.
5 min
