Red Leaf Lettuce with Watercress, Heirloom Tomatoes and Roasted Red Bell Pepper Vinaigrette

Name: Red Leaf Lettuce with Watercress, Heirloom Tomatoes and Roasted Red Bell Pepper Vinaigrette
Ingredients: 1/2 cup extra virgin olive oil; 3 Tbsp white balsamic vinegar; 2 red bell peppers (fire-roasted, peeled, seeded and diced small); 2 cloves fresh peeled garlic (pressed and minced); 3 Tbsp Italian parsley (rinsed and chopped coarsely); Kosher salt and fresh cracked pepper; 1 head red leaf lettuce (washed, drained and torn into bite-sized pieces); 1 bunch watercress (sprigs separated from large stems, then washed and drained); 4 medium organic heirloom tomatoes (washed, core removed and tomatoes cut into 1/4 inch slices); 2 cucumbers (peeled, seeded and cut on the bias); 1/2 cup pistachios (shelled and lightly crushed); Kosher salt and fresh cracked pepper

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Ingredients

Vinaigrette

1/2 cup extra virgin olive oil
3 Tbsp white balsamic vinegar
2 red bell peppers fire-roasted, peeled, seeded and diced small
2 cloves fresh peeled garlic pressed and minced
3 Tbsp Italian parsley rinsed and chopped coarsely
Kosher salt and fresh cracked pepper

Salad

1 head red leaf lettuce washed, drained and torn into bite-sized pieces
1 bunch watercress sprigs separated from large stems, then washed and drained
4 medium organic heirloom tomatoes washed, core removed and tomatoes cut into 1/4 inch slices
2 cucumbers peeled, seeded and cut on the bias
1/2 cup pistachios shelled and lightly crushed
Kosher salt and fresh cracked pepper

Instructions

For the Vinaigrette:

Place vinegar, bell peppers, garlic and parsley in a non-reactive bowl. Drizzle oil into mixture while whipping constantly, until all oil is incorporated. Season to taste with salt and pepper. Set aside.

To serve:

Arrange sliced tomatoes on salad plates and season with salt and pepper, set aside. In a salad bowl, add lettuce, watercress and cucumbers. Season with salt and pepper and let rest for 10 minutes. Add vinaigrette and toss together until lettuce is well coated. Portion onto plates on top of sliced heirloom tomatoes. Garnish with pistachios.

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