Recipe - Potato Roasted Pepper And Arugula Salad

7 pound Red potatoes; cut into
3/4inch
; pieces
2/3 cup Dry white wine
4 Red bell peppers
2 Yellow bell peppers
2 cn Flat fillets of anchovies;
drained, minced (1
; Three fourths to 2ounce)
One fourth cup Plus 2 tablespoons white
wine vinegar
1 One half cup Olive oil
2 Green onion bunches; cut or sliced up
2 Fresh arugula bunches;
cut or sliced up

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 3/4inch 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.)

Serves 12.

Bon Appetit January 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.