Arugula, Mozzarella, Roasted Red Pepper and Mint Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 517
- Total Fat
- 45
- Saturated Fat
- 15
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 71
- Sodium
- 497
- Total: 45 min (includes steaming time)
- Active: 25 min
Ingredients
1/3 cup olive oil
3 tablespoons mayonnaise
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot, minced
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
1 red bell pepper
6 cups arugula (about 3 ounces)
1/2 cup torn fresh mint leaves
3 balls mozzarella bocconcini, sliced
Directions
- Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
- Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
- Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.