This is a very simple salad. Lovely as a first course. Although the recipe calls for watercress, and that is my favourite, it is also nice made with a baby lettuce or mesclun mix.
Roasted Red Pepper And Watercress Salad
Source: Judith Huxley's - Table for Eight
4 large red bell peppers
6 Tablespoons olive oil
1-1/2 tablespoons lemon juice
1 tablespoon minced shallot
salt and pepper to taste
1 bunch watercress, washed and dried
Broil or roast the peppers until the skins are blackened and blistered. Place them in a plastic bag and let them sit for about 10 minutes, or until they are cool enough to handle. Rub off the skins, seed the peppers, and cut into thin strips. Mix the oil and lemon juice and add to the peppers. Add the minced shallot and salt and pepper. Set aside. Just before serving place the watercress in a bowl, add the peppers with the dressing and toss.