Chopped Arugula Salad

Name: Chopped Arugula Salad
Ingredients: 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 pound arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

9 ingredients

8 steps

Ingredients

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 pound arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

Directions

1

Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl.
2

Whisk in oil, vinegar, salt, pepper, and sugar.
3

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes.
4

(Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
5

Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
6

When cool enough to handle, peel peppers, discarding stems and seeds.
7

Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces.
8

Add peppers to dressing along with onion and arugula and toss to coat.