Ingredients
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
8
cups arugula, plus additional for garnish
Directions
1.
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.
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