Tomato, arugula, and ricotta salata salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove; minced and mashed | |
| ; to a paste with 1/4 | ||
| ; teaspoon salt | ||
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Red-wine vinegar |
| ¼ | cup | Plus 2 tablespoons olive oil |
| 3 | bunches | Arugula; coarse stems |
| ; discarded and the | ||
| ; leaves washed well | ||
| ; and spun dry | ||
| 6 | smalls | Tomatoes; (about 1 1/2 |
| ; pounds), cut | ||
| ; crosswise into | ||
| ; 1/4-inch-thick | ||
| ; slices | ||
| ¼ | pounds | Ricotta salata; (available at |
| ; specialty foods | ||
| ; shops) or Feta, | ||
| ; crumbled (about 1 | ||
| ; cup) | ||
| 1 | tablespoon | Finely shredded fresh oregano leaves |
Directions
FOR THE DRESSING
Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the oregano among the plates. Drizzle each salad with about 1½ tablespoons of the dressing.
Serves 6.
Gourmet August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.