Wednesday, October 24, 2012

Heirloom Tomato and Arugula Salad with an anchovy vinaigrette

This salad is so tasty, every time I pass heirloom tomatoes at the market I have to buy them.  I love to make this salad.  It's sweet and salty with a lot of texture.  I can't wait until it's heirloom tomato season!  

 La Recette:
2 cups baby arugula 
1 small shallot, thinly sliced
3 extra large hard boiled eggs, quartered
1.5 pounds heirloom tomatoes, quartered or halved if small
1/4 cup feta cheese
1 Tablespoon Italian parsley roughly chopped for garnish


1/4 cup extra-virgin olive oil
3 Tablespoons champagne vinegar
1 teaspoon capers, minced
3 anchovies, minced
1 clove garlic, minced
1 teaspoon lemon zest
2 Tablespoons freshly squeezed orange juice
1 Tablespoon Dijon mustard
Salt and freshly ground pepper to taste

Spread arugula on a serving dish.  Next, layer with the tomatoes and then the eggs.  Sprinkle the shallot rings evenly on top and finish with the feta and parsley.

For the dressing, combine all of the ingredients in a bowl and vigorously whisk for 10-15 seconds.  Pour evenly on the salad and serve immediately.

Serves 4.  Enjoy :)

*Really great with a Chardonnay or Sauvignon Blanc. 

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