Roasted red pepper salad with balsamic vinegar
Sweet red peppers get even sweeter when cooked over embers in the fireplace, something like roasting them on an outdoor grill. Peel the peppers after they are cooked and mix with balsamic vinegar and golden raisins to make agrodolce flavors, the classic Italian sweet and sour mixture. Serve over arugula.
|2||red bell peppers|
|2||tablespoons balsamic vinegar|
|¼||cup golden raisins|
|Salt and black pepper, to taste|
|4||cups baby arugula|
1. Set a wire rack on a log stand over embers. Heat for 1 minute. Place whole peppers on the rack. Cook for 3 minutes or until the peppers start to char. With a pair of metal tongs, check the peppers for grill marks. If there are no marks, leave the peppers 1 minute more. Continue to cook, rotating the peppers, for 15 minutes or until they are charred and
collapse. Transfer to a plate and leave to cool.
2. When the peppers are cool enough to handle, peel, core, and seed them. Cut them into wide strips and transfer to a bowl.
3. Add the balsamic vinegar, raisins, salt, and black pepper. Arrange the arugula on each of 4 plates and add some of the red pepper mixture to each. Debra Samuels