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Heirloom Tomato, Arugula, Egg and Goat Cheese Salad
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Balsamic vinegar
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2 oz.
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1/4 cup
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Sea salt
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As needed
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Fresh ground pepper
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As needed
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| Extra-virgin olive oil |
6 oz. |
3/4 cup |
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Heirloom tomatoes*, any size and variety
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4 lbs. |
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Arugula
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6 oz. |
6 cups |
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Parsley, chopped
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1 oz. |
1/2 cup |
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Basil, whole or torn
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2 oz. |
2 cups |
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Red onions, sliced thin
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8 oz. |
2 medium |
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Jalapeno pepper, julienned
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2 oz. |
1 medium
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Eggs, hard-cooked, then cut in quarters
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1 lb. 5 oz. ** |
12 large |
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Goat cheese or fresh Buffalo mozzarella
cheese, sliced |
1 lb. 8 oz. |
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DIRECTIONS
- Combine vinegar with 1/4 teaspoon each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
- Slice, dice or wedge tomatoes, as desired. Dress with 1/4 cup vinaigrette.
- In a large bowl, combine arugula, parsley, basil, red onions and jalapeno. Toss with 1/2 cup vinaigrette.
- To serve, arrange 5 to 6 ounces of tomatoes on a luncheon plate. Top with 3/4 cup salad, 4 hard-cooked egg quarters and 2 ounces cheese. Sprinkle with additional salt and pepper. Serve immediately.
*Multi-colored, if desired, for visual interest.
**If using peeled, hard-cooked egg product.
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