Friday, January 30, 2009

Core: Roasted Red Pepper and Arugula Salad

I don't have a picture of this one; it's a new find I've only made once but it's a keeper. To roast and peel a red pepper: If you have a gas cooktop or other open flame, you can place the pepper right over the flame. Hold it with tongs or just rest it on the burner grate. If you cook with electricity, put it on a baking sheet under the broiler. Turn the pepper frequently. You want to blacken the skin all over, but you don’t want to char the flesh. Once it is black, put it in a paper bag and close it, or cover it with a kitchen towel for five minutes. I've also done a plastic ziploc and it didn't melt. It steams its own skin loose. Then rub off the blackened skin, and core, cut, and seed the pepper.

1 to 2 red peppers, roasted as described above
1 to 2 bunches arugula, washed & coarsely chopped
2 T extra virgin olive oil
1 T balsamic vinegar
Salt and pepper
Thinly shaved Parmesan for garnish (not Core)

Toss the peppers and arugula. Whisk the oil, vinegar, salt and pepper for dressing. Pour over and toss. Garnish with shaved Parmesan (but count the Points.)

1 comment:

-Sydney- said...

If you don't have a flame cooktop, you can also roast a pepper under the broiler in the oven--leaving the door open keeps the heating element from switching off. Turn the peppers as the skin blackens and pops then do the same plastic bag trick to soften and remove the skins.

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