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

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Converted by MM_Buster v2.0l.

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