Active Time

　　30 min

　　Total Time

　　1 hr

　　This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .

　　

Ingredients

Makes 6 servings, as part of first course

　　1 garlic clove

　　3 tablespoons olive oil

　　1 1/2 tablespoons red-wine vinegar

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/8 teaspoon sugar

　　2 red bell peppers

　　1 small red onion, halved lengthwise, then very thinly sliced crosswise

　　3/4 pound arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

　　

Step 1

Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl. Whisk in oil, vinegar, salt, pepper, and sugar.

　　

Step 2

Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

　　

Step 3

When cool enough to handle, peel peppers, discarding stems and seeds. Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces. Add peppers to dressing along with onion and arugula and toss to coat.

　　Cooks' notes:

　　·Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.

　　·Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.

　　·Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.