The Oliver's Salad

Por Pinch of Yum · 40 min

Ingredientes

Modo de preparo

1. Shake all the dressing ingredients in a jar until smooth, then taste and adjust.
2. Heat the olive oil in a skillet over medium heat. Add the mini sweet peppers and sauté, stirring only occasionally, until brown and very soft, about 20–30 minutes.
3. In the last 10–15 minutes, add the sliced garlic to the peppers and cook until golden and soft, taking care not to burn it.
4. In the last 5 minutes, add the red wine vinegar and scrape up the browned bits from the pan.
5. Bake the salmon or chicken at 400°F (200°C) for 20 minutes, then drain and cool it on a paper-towel-lined plate, and crumble it for the salad.
6. Pat the salmon dry and season with salt and pepper. Bake at 400°F for 8–10 minutes, depending on thickness and desired doneness.
7. Arrange the greens, peppers, and protein on plates with the other toppings, and drizzle with the dressing.

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