Tomato salad with poached garlic vinaigrette - bon appeti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Dry white wine |
| ½ | cup | Garlic cloves (about 24 cloves), thinly sliced |
| 2 | Bay leaves | |
| 1 | cup | Olive oil |
| ¼ | cup | White wine vinegar |
| 2 | teaspoons | Balsamic vinegar |
| 1 | tablespoon | Chopped fresh basil |
| 1 | teaspoon | Chopped fresh thyme |
| 1 | teaspoon | Chopped fresh marjoram |
| 1 | teaspoon | Sugar |
| 2¾ | pounds | Tomatoes, each cut into 8 wedges |
| 5 | 1/2-oz packages fresh arugula | |
| ½ | cup | Shaved Parmesan cheese |
Directions
VINAIGRETTE
SALAD
FOR VINAIGRETTE: Combine wine, garlic and bay leaves in medium nonaluminum saucepan. Simmer until garlic is tender, about 10 minutes. Drain cooking liquid into heavy small saucepan; reserve garlic and discard bay leaves. Boil cooking liquid until reduced to 2 T, about 3 minutes. Remove from heat. Whisk in oil, both vinegars, basil, thyme, marjoram and sugar. Stir in reserved garlic. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
FOR SALAD: Toss tomatoes with 1 C vinaigrette; reserve remaining ½ C vinaigrette. Let tomatoes stand at room temperature 1 hour.
Arrange arugula around rim of platter. Transfer tomatoes with juices to center of platter. Top with Parmesan. Serve, passing ½ C vinaigrette separately.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>