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🥗 Colorful salad with grilled peppers and arugula

444 kcal · 30 min · 4 servings

Ingredients

• 4 small red bell peppers
• 4 slices white bread
• 0.5 bunch arugula
• 4 tbsp parmesan shavings
• salt
• pepper (from a mill)
• 1 egg yolk (from very fresh eggs)
• 60 ml olive oil
• 1 clove garlic
• 20 g Dijon mustard
• 1.5 tbsp white wine vinegar
• 125 ml whipping cream
• 1 pinch cayenne pepper

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Dry the peppers with a kitchen towel.
3. 3. Cut the bell peppers in half lengthwise.
4. 4. Remove the inside along with the seeds.
5. 5. Place the pepper halves under the hot grill of the oven.
6. 6. Grill the peppers on all sides.
7. 7. Wait until the skin blisters.
8. 8. Wait until the vegetable becomes slightly soft.
9. 9. Remove the peppers from the oven.
10. 10. Peel off the browned skin if you like.
11. 11. Wash the arugula.
12. 12. Spin the arugula dry in a salad spinner.
13. 13. Cut the white bread into small cubes.
14. 14. Heat 3 tablespoons of olive oil in a pan.
15. 15. Fry the bread cubes on all sides until golden brown.
16. 16. Season the croutons with salt and pepper.
17. 17. Set the croutons aside.
18. 18. Whip the egg yolk and olive oil into a mayonnaise.
19. 19. Squeeze the garlic clove.
20. 20. Add the garlic juice to the mayonnaise.
21. 21. Add the mustard to the mayonnaise.
22. 22. Add the vinegar to the mayonnaise.
23. 23. Add the cream to the mayonnaise.
24. 24. Add the cayenne pepper to the mayonnaise.
25. 25. Stir everything well with a whisk.
26. 26. Arrange the salad on plates.
27. 27. Place the peppers on the plates.
28. 28. Place the arugula on the peppers.
29. 29. Place the croutons on the salad.
30. 30. Place the parmesan shavings on the salad.
31. 31. Drizzle the dish with the dressing.
32. 32. Serve the salad.

Nutrition per serving

• kcal: 444
• Protein: 12 g · Fett/Fat: 30 g · Carbs: 32 g