Roasted Pepper and Arugula Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 small red Bell pepper
- 4 slices white bread
- ½ bunch Arugula
- 4 Tbsps shaved Parmesan
- salt
- peppers (from the mill)
- 1 egg yolk (of very fresh eggs)
- 60 milliliters olive oil
- 1 garlic clove
- 20 grams Dijon mustard
- 1 ½ Tbsps White vinegar
- 125 milliliters Whipped cream
- 1 pinch cayenne pepper
Preparation steps
1.
Rinse peppers, pat dry, halve and remove seeds. Broil until skin blisters and the pepper gets slightly soft, then remove. If desired, you can peel off the skin.
2.
Rinse arugula and spin dry. Cut white bread into small cubes. Heat 3 tablespoons of olive oil in a pan, add the bread cubes and brown on all sides. Season with salt and pepper. Put aside.
3.
For the dressing: beat the egg yolk and olive oil into a mayonnaise. Squeeze garlic clove through a garlic press and add it with the mustard, vinegar, cream and cayenne to the mayonnaise and whisk.
4.
Arrange peppers with arugula, croutons and Parmesan cheese on plates and serve drizzled with the dressing.
