Chopped Arugula Salad

1. 1

   Mince garlic and mash to a paste with a pinch of salt, then transfer to a large bowl.

2. 2

   Whisk in oil, vinegar, salt, pepper, and sugar.

3. 3

   Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 12 to 15 minutes.

4. 4

   (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

5. 5

   Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.

6. 6

   When cool enough to handle, peel peppers, discarding stems and seeds.

7. 7

   Cut peppers lengthwise into 1-inch-wide strips, then cut strips crosswise into 1/4-inch-wide pieces.

8. 8

   Add peppers to dressing along with onion and arugula and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.