Recipe information
Yield
makes 8 Servings
Ingredients
1
/4 cup olive oil
2
red bell peppers, cut into 1/4-inch strips
2
yellow bell peppers, cut into 1/4-inch strips
2
orange bell peppers, cut into 1/4-inch strips
3
/4 cup golden raisins
1
tablespoon fennel seeds
2
tablespoons balsamic vinegar
8
cups arugula, plus additional for garnish
Need to make a substitution?
Preparation
Heat oil in very large heavy skillet over medium-high heat. Add all peppers; sauté until slightly softened, stirring occasionally, about 7 minutes. Add raisins and fennel seeds. Continue to cook until peppers are soft, about 5 minutes. Stir in vinegar. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Add 8 cups arugula to peppers and stir until arugula begins to wilt, about 1 minute. Transfer mixture to large platter; garnish with additional arugula and serve.