A colorful dressing is excellent served with a hearty romaine lettuce mix and garnished with croutons, dried fruit and a grating of fresh cheese.
2 roasted sweet peppers
1 shallot
Juice from 2 lemons
1/4 cup sherry vinegar
1/2 tsp dry roasted cumin seed
1/2 cup olive oil
Salt and freshly ground pepper
4 cups lettuce
Purée the sweet peppers in a blender, add the shallot, and the lemon juice , sherry vinegar and dry roasted cumin seed. Gradually add the olive oil and process until smooth. Season with salt and freshly ground pepper. Toss with the lettuce.