2000s Recipes + Menus

Chopped Arugula Salad

Serves6 (as part of first course)
  • Active time:30 min
  • Start to finish:1 hr
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.
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