Ingredients

Salad

• 2 red peppers, roasted and peeled and thinly sliced
• 1 red onion, thinly sliced
• 1 cup French green beans blanched
• 2 tomatoes cut into pieces
• 2 hard boiled eggs cut into quarters
• 1 bunch basil
• 1 bunch arrugula
• 1 bowl of mixed greens

Dressing-Mild

• 1 minced garlic clove
• 1 teaspoon kosher salt
• Ground pepper
• 2 tablespoons sherry wine vinegar
• 6-8 tablespoons olive oil

Dressing-Strong

• 7-8 skinned whole almonds toasted in 275 degree oven for 30 minutes
• 3 garlic cloves
• ¾ teaspoon salt
• ½ cup olive oil
• ¼ cup wine vinegar
• ¼ teaspoon cayenne pepper

Instructions

1. Mix together mild dressing ingredients in a bowl. Pour over the red peppers and onions and marinate for 2 hours at room temperature.
2. If you are making the more flavorful dressing place all ingredients in a blender and marinate with bitter greens such as endive, escarole or chicory for one hour.
3. Toss with remaining ingredients and serve.