Roast Pepper, Fontina, and Arugula Salad

Preparation info

  • Makes 1¾ cups , enough for

    4 to 6

    salads
    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

So where has arugula been hiding all this time? All at once it seems to be on everyone’s menu, but for years it was growing in Italian family backyards. For those who took the time to cultivate it and knew of its special properties it was always there, but it was not easily available to the rest of us. Finally, in our current produce revolution, the word is out about what a delicious salad green it is—peppery, nutty, spicy, and crisp. It contrasts perfectly with fleshy red peppers and creamy Fontina, but remember arugula is best when the leaves are small.

Ingredients

    Method