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V Roasted Pepper and Arugula Salad

From Recipes from America's Small Farms; 4 servings
Recipe calls for arugula and radicchio, but I use the crispy lettuce from the farm

2 large bell peppers (red, yellow or orange preferred)
3 Tablespoons olive oil
1 teaspoon sugar
1 teaspoon Dijon mustard
1 clove garlic, chopped
4-5 ounces arugula (a bunch), rinsed and well drained, tough stems removed
1 small head radicchio or about 1/4 of Anchor Run head lettuce
Chopped fresh parsley and or basil (optional)
Grated parmesan cheese (optional)

Preheat grill or broiler; grill or broil peppers until they blacken. Transfer the peppers to a paper bag, close tightly and let the peppers cool.
Meanwhile, combine the oil, sugar, Dijon mustard and garlic in a small jar and shake well, or place in a small bowl and whisk.
Break arugula and lettuce (or radicchio) into small pieces and combine in a large bowl.
When the peppers have cooled, peel off the skins, remove the seeds and cores, and coarsely choptoss with the arugula.
Whisk or shake the dressing well; drizzle over the salad and toss well. Sprinkle fresh herbs and/or cheese if using.