Name: Chopped Arugula Salad
Cook time: 30 min
Total time: 1 hr
Yield: Makes 6 servings, as part of first course
Ingredients: 1 garlic clove; 3 tablespoons olive oil; 1 1/2 tablespoons red-wine vinegar; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/8 teaspoon sugar; 2 red bell peppers; 1 small red onion, halved lengthwise, then very thinly sliced crosswise; 3/4 pound arugula, tough stems discarded and leaves cut crosswise into 1/3-inch-wide strips (6 cups)

This recipe is an accompaniment for Bruschette with Chickpea Purée and Chopped Arugula Salad .

Cooks' notes:

·Dressing can be made 1 day ahead and chilled in an airtight container. Shake before using.

·Bell peppers can be roasted 1 day ahead and chilled, covered with plastic wrap.

·Arugula can be washed and dried (but not chopped) 1 day ahead and chilled in a sealed plastic bag lined with paper towels.

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