Roasted Pepper Salad

Total Time:
43 min
Prep:
25 min
Inactive:
10 min
Cook:
8 min

Yield:
10 servings
Level:
Intermediate

Ingredients
  • 8 assorted bell peppers (preferably red, yellow, and orange)
  • 1 tablespoon plus 1 teaspoon balsamic vinegar
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme
  • 2 tablespoons drained bottled capers, coarsely chopped
  • Salt and freshly ground black pepper
  • 2 bunch arugula (about 1/2 pound), tough stems discarded
Directions
  • Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

  • Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in re-sealable plastic bags to steam.

  • Peel peppers over bowl (to catch any liquid) and discard stems and seeds. Cut peppers lengthwise into 1-inch thick strips and add to liquid in bowl with vinegar, thyme, and capers.

  • Add salt and pepper, to taste, and toss. Divide arugula among 10 plates. Top with peppers and drizzle with any remaining dressing. Serve at room temperature or chilled.

  • Cooks' note: Dressed peppers can be made 3 days ahead and chilled, covered


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    Recipe courtesy of Amy Finley