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.
