Arugula and Artichoke Cups with Roasted Red Pepper Dressing Recipe

Combine roasted red peppers, basil, vinegar, paprika, salt, pepper and garlic in a blender. Purée until smooth. Drizzle in olive oil with motor running until dressing is smooth and thick. Reserve. Nestle two Boston lettuce leaves inside one another to make a cup. Repeat to make 6 cups. Fill each cup with a bed of frisée and a few artichoke pieces. Arrange arugula in each cup so that it stands up. Place lettuce cups on serving plates. Drizzle dressing over and around each salad.

Make-Ahead: If you prefer, you can arrange the salad ingredients up to three hours ahead of time. Simply nestle each lettuce cup in a deep pan, covered loosely with a clean, damp cloth. To serve, transfer the salads to serving plates and dress them before taking them to the table.

Tip: For easier, even drizzling, transfer dressing to a squeeze bottle with a wide tip.