Smoky Roasted Red Peppers with Arugula and Marinated Tomatoes

recipe photo

This lively salad is a colorful addition to the menu. The roasted red peppers and the vinaigrette in this dish can be prepared in advance. Just remove from the refrigerator the morning of the party to warm to room temperature. Serves 6.

Ingredients

  • 2 large red bell peppers
  • ¼ pound baby arugula
  • 3 large heirloom tomatoes
  • (For the vinaigrette)
  • ¼ cup Italian parsley leaves, chopped
  • ¼ cup basil leaves, chopped
  • ¼ cup minced shallots
  • 1 tablespoon country style Dijon mustard
  • 1 tablespoon of capers, rinsed
  • ¼ cup sherry vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoons smoked paprika (spicy or sweet to taste)
  • Salt and pepper to taste

Preparation

  • Mix all vinaigrette ingredients together in a bowl or covered container.
  • Roast the red peppers over the flames of your stove's gas burner or under your oven's broiler, turning frequently until the skin is well charred and blistered. Place them in a bowl and cover with plastic wrap to allow the steam to loosen their skins.
  • When cool enough to handle rub the charred skins off and then open them and remove the stems and seeds. Use a kitchen or paper towel if necessary but don't run under water and wash away their roasted flavor. Cut them into 1" wide strips and place in a bowl. At this point, you can use the Smoking Gun to add smokiness to the peppers. Marinate the peppers in the vinaigrette.
  • To serve, core and slice the tomatoes in ½" thick slices and arrange on individual plates or on a platter.
  • Spoon some of the peppers' vinaigrette over the tomato slices and season with some salt and pepper. Mix the arugula with the roasted peppers and then place in the middle of the sliced tomatoes. Serve.