- Purée 2 roasted sweet peppers in a blender, add 1 shallot, and juice from 2 lemons, 1/4 cup sherry vinegar and 1/2 tsp dry roasted cumin seed.
- Gradually add 1/2 cup olive oil and process until smooth.
- Season with salt and freshly ground pepper.
- Toss with 4 cups romaine lettuce mix.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook