Arugula and Roasted Red Pepper Salad with Vinaigrette Dressing
An attractive easy to prepare salad served with Asiago cheese and toasted bread. For a gluten free version, substitute the toast.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: <= 30 Min to Table, Gluten Free, Side Dishes - Salads, Vegetarian
Servings: 4servings
Author: Catherine Christiano
Ingredients
VINAIGRETTE
1/3cupred wine vinegar
2clovesgarlicminced
2/3cupolive oil
RED PEPPERS
3largered bell pepperscan substitute 12 ounce jar roasted red peppers
TOASTS
8slicesbaguette style bread1/2" thick
1clovegarliccut in 1/2
1/3cupolive oil
SALAD
6cupstorn arugula
1/4cupItalian parsleychopped
1/4poundAsiago Cheesecut in 1/2" slices
Freshly ground pepper
Instructions
VINAIGRETTE
Mix vinegar and garlic in small bowl. Gradually whisk in 2/3 cup oil. Using a food processor helps to homogenize the vinaigrette.
ROASTED RED PEPPERS
Charbroil peppers over a gas flame until blackened. Place in paper bag for 10 minutes. Peel and remove seeds; rinse and pat dry. If using peppers from a jar, rinse and pat dry. Cut in 1/2 inch strips and marinate in 1/2 cup vinaigrette.
TOASTS
If making individual round toasts, preheat toaster oven to 350°F. Slice baguette into 1/2" thick rounds, rub with garlic, and brush with olive oil. Toast bread in oven until dry. If making in advance, cool and store in an air tight container.
Alternatively, cut baguette into chunks about 3 - 4 inches in length and then in two horizontally, as if for a sandwich. Rub with garlic, brush with olive oil and just before serving salad toast in toaster oven.
ASSEMBLE SALAD
Toss arugula lightly with dressing and arrange on platter or individual plates. Place peppers, then cheese on top. Garnish with parsley and season with pepper. Serve with bread.
Notes
Roasting fresh peppers and making individual toasts add to the prep time for this salad. Using roasted red peppers from a jar and toasted sections of baguette can work fine.