How to make roast pepper salad with peanut dressing

Most people seem to like roasted peppers, and rather than buying them canned or out of a bottle, it's easy to make them at home whether one uses a gas flame, or barbecue.

Lightly rub the peppers with vegetable oil and either place them on a baking sheet under the broiler, or on the grill or as I did on a low gas flame on top of the oven.

Keep the flame low, and keep turning the peppers till they start to char.

When each peppers skin is blackened, drop it into a brown paper bag and seal it tightly. Keep the pepper in the sealed paper bag for about 10 minutes.

After 10 minutes take the pepper out and rinse it under cool running water, while rubbing the charred skin off.

When the blackened skin is gone, pat the pepper dry and seed it.

Chop the pepper into strips and then squares. Add the arugula on top of the roasted peppers.

Now, a note about the arugula. The original recipe uses alfalfa sprouts. I didn't see any that morning, so I decided to use some fresh baby arugula. Another good possibility might be pea shoots.

Put the 1/2 cup of peanuts into a grinder and crush them up.

Put them into a bowl and add the olive oil...

The chopped fresh cilantro, lemon juice, and the red peppers.

Mix everything together well.

Then mix the Peanut Dressing into the greens and peppers.

Blend everything together well.

If you need to add a bit more olive oil it's perfectly ok. When it's all blended together well serve it up and enjoy.