Roasted Red Pepper Salad with Smoked Paprika Vinaigrette

Roasted Red Pepper Salad with Smoked Paprika Vinaigrette Hot Sauce

by Mueller Market Chef Julia

MARKET Ingredients: 

• 1 pint Jimmy Nardello peppers (@hotspellfarm)

• ½ cup sliced red onion (@bouldinfoodforest)

• 1 cucumber, sliced thin (@southernstarfarms_tx)

• 2 cups arugula (@emadi_acres_farm)

• 2–3 Tbl smoked paprika vinaigrette (@bouldinfoodforest)

Other Ingredients:

• 2 tsp harissa seasoning

• 1 Tbl olive oil

• Salt & pepper, to taste

Directions:

1. De-stem and halve the peppers lengthwise, then remove the seeds. Add the peppers and sliced onions to a bowl.

2. Heat olive oil in a large skillet over low heat. Add peppers and onions and season with salt, pepper, and harissa. Cook for 5–7 minutes, until lightly browned

3. Toss arugula and cucumbers with 2–3 Tbl smoked paprika vinaigrette.

4. Remove the peppers and onions from heat and let cool to room temperature.

5. Add the peppers and onions to the arugula and cucumbers and toss gently. Drizzle with additional vinaigrette and serve.