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Roasted Red Pepper and Arugula Salad


2 large or 3 smaller bell peppers
3 tbsp olive oil
1 tsp sugar (optional)
1 tsp Dijon mustard
1 garlic clove, chopped
1 bunch arugula
1 small head radicchio (optional)


  1. Grill or broil the peppers until fairly blackened. Transfer to a plastic container or closed paper bag to cool to room temp.
  2. When peppers have cooled, remove and discard seeds and core (and the skins if you like).
  3. Coarsely chop and toss with the arugula
  4. Combine oil, sugar, mustard and garlic in a jar – shake well and drizzle over salad.