| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup olive oil
- 3 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 1 red bell pepper
- 6 cups arugula (about 3 ounces)
- 1/2 cup torn fresh mint leaves
- 3 balls mozzarella bocconcini, sliced
Instructions
- Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
- Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
- Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 517 |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 20 g |
| Cholesterol | 71 mg |
| Sodium | 497 mg |
Reviews
Love this salad and dressing. So easy and simple but so delicious and satisfying!!
Really delicious!! Love the dressing!!
Made so many mistakes along the way! Measured wrong, almost forgot an ingredient. Just not paying attention to the recipe. In the end, I know that I will always grill my peppers on my gas stove – never did that before! I will let them steam longer than they steamed tonight – I think I was just a little anxious. I used burrata instead of mozzarella – probably because I recently had a salad with burrata, and loved it. Overall, I will definitely make this again.