Salads can be pretty standard and boring: the same greens, the same add-ins. But they can also be quite original – think of all the different types of vegetables and ingredients that can go into a salad. The antipasto salad goes upscale at the 8,000-square-foot A Mano Trattoria in Chicago: Dandelion greens replace iceberg lettuce, freshly charred peppers stand in for jarred ones, and a rare artisanal cheese subs for the mass-produced provolone.

This recipe will add a little spice and texture to your salad.

- 6 servings

Ingredients

• 3 tablespoons fresh lemon juice
• 3 tablespoons minced shallots
• 1/3 cup extra-virgin olive oil
• 1 large red bell pepper
• 2 bunches dandelion greens, stems trimmed, leaves torn
• 5 oz Capra honey goat cheese or 5 oz plain soft fresh goat cheese mixed with 2 teaspoons honey, crumbled

Preparation

1. Combine lemon juice and shallots in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.

2. Char bell pepper directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed and cut pepper into thin strips.

3. Toss greens and roasted peppers in large bowl with enough dressing to coat. Sprinkle with salt, pepper and goat cheese.

Ingredient Tip

Capra goat cheese is a rich and creamy Belgian cheese that is aged only a few weeks and is sometimes flavored with honey. A great addition for flavoring and texture. Order it online at igourmet.com.

[Photo from Alexandra Moss via Flickr]