Tomato "Carpaccio" With Arugula And Herb Salad
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
43
Sourness
32
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Lemon Juice (fresh)2 tbsps
Shallot (minced)1 tsp
Garlic (minced)1 cup
Extra-Virgin Olive Oil1
SaltDirections:
1
Watch how to make this recipe
2
For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic
3
Slowly whisk in the olive oil to form an emulsion
4
Add the chopped herbs
5
Stir in the diced tomatoes and Sweet 100's and mix well
6
Season with salt and pepper
7
To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes
8
Season with salt and pepper
9
Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl
10
Toss the arugula in the bowl with the remaining vinaigrette
11
Season with salt and pepper
12
Arrange the arugula in the middle of the platter
13
Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula
14
Pass freshly ground black pepper
15
Serve at room temperature