Elk Carpaccio With Grilled Corn Tortillas And Arugula With Lemon Vinaigrette Food

TOMATO "CARPACCIO" WITH ARUGULA AND HERB SALAD

Tomato

For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period.

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

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

Steps:

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.

LEMON VINAIGRETTE

Lemon Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

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