Julee Rosso, Sheila Lukins

Arugula and Red Pepper Salad

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Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in

#40The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This colorful salad is perfectly complemented by a dark and sweetly spicy balsamic vinaigrette. The quantities suggested are approximate; adjust the proportions to your own taste. You can even eliminate the lettuce altogether and increase the amount of arugula, especially if you like this green as much as we do!

Ingredients

  • 2 large heads of leafy green lettuce (romaine and others)
  • 2 bunches of arugula
  • 1 pound

Method

  1. Discard the outer leaves of the lettuce; separate and rinse (if necessary) the inner leaves and dry thoroughly. Wrap and refrigerate.
  2. Remove the arugula leaves from their stems, rinse, and dry thoroughly. Wrap and refrigerate.
  3. Remove the stems from the mushrooms and reserve for another use. Wipe each mushroom cap with a damp paper towel, wrap, and ref