Potato, Roasted Pepper And Arugula Salad

Recipe Ingredients

7 lbs	3178g / 112oz	Red potatoes - cut 3/4" pieces
2/3 cup	157ml	Dry white wine
4		Red bell peppers
2		Yellow bell peppers
2		Flat anchovy fillets - (1 3/4 to 2 oz ea) - drained, minced
1/4 cup	59ml	White wine vinegar - plus
2 tablespoons	30ml	White wine vinegar
1 1/2 cups	355ml	Olive oil
2		Green onions - sliced
2		Fresh arugula - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine.

Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut peppers into 3/4-inch squares. Transfer to medium bowl.

Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and arugula to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes.

Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

This recipe yields 12 servings.

Source:
Bon Appetit, January 1992

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