Roasted Pepper Salad
7 ingredients
2 steps
Ingredients
- 2 None red peppers
- 3 tbsp olive oil
- 2.5 oz baby arugula
- 2 oz anchovies, drained
- 1.5 oz capers
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
Directions
-
1Preheat oven to 400°F. Toss peppers with 1 tbsp olive oil. Arrange on a baking tray and roast for 20 mins, until charred and blistered. Place in a plastic bag for 10 mins then peel skin, scrape out seeds and membrane then slice thickly.
-
2Transfer to a serving bowl and toss with arugula, anchovies and capers. Whisk together remaining olive oil, red wine vinegar and garlic. Season then drizzle over salad.
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