Arugula Salad with Roasted Onions, Peppers and Lemon-Caper Vinaigrette

Roast halved, unpeeled onions at 400 degrees for about 35 minutes.

Broil the red peppers until blistered, steam in a bag to loosen skin, and peel.

• 1 1/2 Tbs. lemon juice
• 2 tsp. grainy mustard
• 1 1/2 Tbs. capers, chopped
• 1 1/2 Tbs. chopped parsley
• Salt and pepper
• 3 Tbs. extra-virgin olive-oil


• 12 c. (loosely-packed) baby arugula (about 7 oz.)
• 5 large radishes, thinly sliced
• 2 med. onions, roasted and chopped
• 2 red bell peppers (abut 8 oz. each), roasted, peeled, and sliced

In a small bowl, mix the lemon juice, mustard, capers, parsley, 1/4 tsp. salt, and pepper to taste. Vigorously whisk in the oil to blend. Taste the vinaigrette and adjust seasoning with salt and pepper, if necessary.

In a large salad bowl, toss the arugula, radishes, onions, and most of the roasted bell peppers with about 3/4 of the dressing to coat. Scatter the remaining roasted peppers evenly over the salad, drizzle with the remaining dressing, and serve at once.