Chopped Arugula Salad: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves6 (as part of first course)

November 2004

1 garlic clove
3 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon sugar
2 red bell peppers
1 small red onion, halved lengthwise, then very thinly sliced crosswise
3/4 lb arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

Cooks' notes:

Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.
Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.
Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

Recipe by Melissa Roberts