This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .
·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 information
Total Time
1 hr
Yield
Makes 6 servings, as part of first course
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
