Tomato, Arugula, And Ricotta Salata Salad
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Balsamic Vinegar1 tbsp
Wine Vinegar (red-)Directions:
1
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
2
Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate
3
Divide the ricotta salata and the orégano among the plates
4
Drizzle each salad with about 1 1/2 tablespoons of the dressing
5
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
6
Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate
7
Divide the ricotta salata and the orégano among the plates
8
Drizzle each salad with about 1 1/2 tablespoons of the dressing