LAYERED SALAD OF SLICED TOMATOES, ARUGULA AND TAPENADE TOAST
Steps:
- In a small saucepan, combine minced shallots, garlic and sherry vinegar. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes. Strain shallots and garlic, reserving the liquid.
- To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor. Process until smooth. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified. Transfer to a small bowl, and whisk the reserved liquid in. Season with salt and pepper.
- Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
- Strain tomatoes in a colander over a large, shallow bowl. Transfer tomatoes to a plate. Dip toasted bread slices in the marinade in bowl, and set aside on another plate. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
- To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves. Top leaves with another slice of bread, tomato slices and a few more leaves. Serve immediately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 24 grams, Carbohydrate 31 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 680 milligrams, Sugar 10 grams, TransFat 0 grams
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Xavian Rawls
[email protected]I would not recommend this recipe to anyone.
Zycarion Mcnett
[email protected]This salad was a waste of time and ingredients.
Chantel Jasmine
[email protected]The tapenade toast was too dry.
Amir 8686
[email protected]I thought the arugula was a bit too peppery.
bidur official
[email protected]I would have liked the salad more if the tomatoes were a bit riper.
Mohammed Mufeet Ramzan
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it didn't wow me either.
Feneti Getachew
[email protected]I found that the tapenade toast was a bit too overpowering for the rest of the salad.
Yasmeem Babu
[email protected]This salad was a bit too tangy for my taste, but I think that's just a matter of personal preference.
Samsung M20
[email protected]I love the combination of tomatoes, arugula, and tapenade. It's a unique and delicious salad.
Sajid Haider
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Gita Shrestha
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
maylene galvizo
[email protected]This salad is a great way to use up leftover tomatoes.
Felicita Romero
[email protected]I love the simplicity of this salad. It's perfect for a light lunch or dinner.
Poloko Ndukwana
[email protected]This dish was easy to make and turned out so beautiful! The presentation was very impressive.
Ssekanjako Edrine
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. The tapenade toast is especially addictive!
Hom Bahadur Lamichhane
[email protected]This layered salad was a delightful combination of flavors and textures. The tangy tomatoes, peppery arugula, and savory tapenade toast complemented each other perfectly. This dish was a hit with my family and friends.