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>

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