| 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
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