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
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. (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.
