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Salad of Romaine with Roasted Peppers and Creamy Balsamic Vinaigrette

Salad of Romaine with Roasted Peppers and Creamy Balsamic Vinaigrette


Yields: 10 servings


  • 3 heads romaine lettuce, cut into small pieces
  • 2 red bell peppers
  • 3 plum tomatoes, sliced
  • 1 large carrot, shredded

  • 1 egg
  • 1 cup oil
  • 2 tsp lemon juice
  • ½ tsp salt

  • 2 tsp balsamic vinegar
  • ½ tsp sugar
  • ¼ tsp salt


  1. Roast peppers over an open flame until the skin is charred on all sides. Place in a bowl and cover with plastic wrap. Allow to sit for about 15 minutes. Peel skin from peppers over running water. Remove seeds and cut pepper into thin strips.
  2. Combine lettuce, red peppers, tomatoes and carrot in a large mixing bowl.
  3. In the bowl of a food processor, blend the egg and salt. With the motor running, slowly incorporate the oil into the egg, to form the mayonnaise. When all the oil is incorporated, add the lemon juice and blend to combine.
  4. To make the dressing, combine 4 Tb mayonnaise with balsamic vinegar, sugar and remaining salt. Pour dressing over salad and serve immediately.

Click here to watch Chef Jack making this dish.

Chef Jack Silberstein is the co-founder and Director of Culinary and Business Operations of Jack’s Gourmet, a national kosher company producing authentic handcrafted deli meats and sausages. Jack lives in Brooklyn, NY with his wife. In his spare time he works on writing his first cookbook.
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