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

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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.