Roasted Pepper Salad
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
55
Spice
45
Sweetness
38
Sourness
36
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Lay peppers on their sides on racks of gas burners and turn flames on moderately high
2
Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes
3
(Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes
4
) Transfer to a bowl, then cover, and let steam 10 minutes
5
Alternatively, place peppers in re-sealable plastic bags to steam
6
Peel peppers over bowl (to catch any liquid) and discard stems and seeds
7
Cut peppers lengthwise into 1-inch thick strips and add to liquid in bowl with vinegar, thyme, and capers
8
Add salt and pepper, to taste, and toss
9
Divide arugula among 10 plates
10
Top with peppers and drizzle with any remaining dressing
11
Serve at room temperature or chilled
12
Cooks' note: Dressed peppers can be made 3 days ahead and chilled, covered;