Name: Roasted Pepper and Onion Salad with Blue Cheese
Prep time: 10 minutes
Total time: 50 minutes
Yield: 4 to 6 Servings
Ingredients: 2 medium red onions, quartered through stem end; 6 roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise; 6 garlic cloves; 1/4 cup extra-virgin olive oil; Kosher salt, freshly ground pepper; 1 tablespoon (or more) Sherry vinegar or red wine vinegar; 8 cups (loosely packed) frisée; 1/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)

Skip to main content

Image may contain Animal Seafood Food Sea Life Lobster Dish Meal Plant Bowl and Stew

Recipe notes

Back to top