Recipes : Tomato Carpaccio with Arugula and Herb Salad : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Tomato "Carpaccio" with Arugula and Herb Salad
Recipe courtesy Michael Chiarello

Ingredients
For the vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped fresh basil leaves
2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3

tomatoes)
5 ounces Sweet 100 tomatoes, cut ½, 1 cup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced
Salt and freshly ground black pepper
4 ounces (about 6 cups) fresh baby arugula
2-ounce chunk Parmesan

Directions
For the vinaigrette: In a medium bowl, combine the
lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an
emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and

mix well. Season with salt and pepper.

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. Season with salt and pepper.

Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of
the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining
vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the
platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes
and arugula. Pass freshly ground black pepper. Serve at room temperature.