Roasted Pepper Salad

1. 1

   Lay peppers on their sides on racks of gas burners and turn flames on moderately high.

2. 2

   Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes.

3. 3

   (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

4. 4

   Transfer to a bowl, then cover, and let steam 10 minutes.

5. 5

   Alternatively, place peppers in re-sealable plastic bags to steam.

6. 6

   Peel peppers over bowl (to catch any liquid) and discard stems and seeds.

7. 7

   Cut peppers lengthwise into 1-inch thick strips and add to liquid in bowl with vinegar, thyme, and capers.

8. 8

   Add salt and pepper, to taste, and toss.

9. 9

   Divide arugula among 10 plates.

10. 10

    Top with peppers and drizzle with any remaining dressing.

11. 11

    Serve at room temperature or chilled.

12. 12

    Cooks' note: Dressed peppers can be made 3 days ahead and chilled, covered

* Per serving · 4 servings · Values may vary.

No additional tips available.