Tomato, Arugula, And Ricotta Salata Salad
| 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 | T | Balsamic vinegar |
| 1 | T | Red-wine vinegar |
| 1/4 | c | Plus 2 tablespoons olive oil |
| 3 | Arugula, coarse stems | |
| discarded and the | ||
| leaves washed well | ||
| and spun dry | ||
| 6 | 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 | T | Finely shredded fresh |
| oregano leaves |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 727
Calories From Fat: 490
Total Fat: 55.5g
Cholesterol: 0mg
Sodium: 2344.2mg
Potassium: 2710.3mg
Carbohydrates: 57g
Fiber: 12.8g
Sugar: 34.9g
Protein: 11.6g