Name: Tomato, Arugula, And Ricotta Salata Salad
Ingredients: 1 Garlic clove; minced and mashed; ; to a paste with 1/4; ; teaspoon salt; 1 tb Balsamic vinegar; 1 tb Red-wine vinegar; 1/4 c Plus 2 tablespoons olive oil; 3 bn Arugula; coarse stems; ; discarded and the; ; leaves washed well; ; and spun dry; 6 sm Tomatoes; (about 1 1/2; ; pounds), cut; ; crosswise into; ; 1/4-inch-thick; ; slices; 1/4 lb Ricotta salata; (available at; ; specialty foods; ; shops) or Feta,; ; crumbled (about 1; ; cup); 1 tb Finely shredded fresh oregano leaves

CATEGORY	CUISINE	TAG	YIELD
	Sami	August 1992	1	servings

INGREDIENTS

1		Garlic clove; minced and mashed
		; to a paste with 1/4
		; teaspoon salt
1	tb	Balsamic vinegar
1	tb	Red-wine vinegar
1/4	c	Plus 2 tablespoons olive oil
3	bn	Arugula; coarse stems
		; discarded and the
		; leaves washed well
		; and spun dry
6	sm	Tomatoes; (about 1 1/2
		; pounds), cut
		; crosswise into
		; 1/4-inch-thick
		; slices
1/4	lb	Ricotta salata; (available at
		; specialty foods
		; shops) or Feta,
		; crumbled (about 1
		; cup)
1	tb	Finely shredded fresh oregano leaves

INSTRUCTIONS

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 1 1/2 tablespoons of the dressing.
Serves 6.
Gourmet August 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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