Tomato Carpaccio With Arugula And Herb Salad Food

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

TOMATO CARPACCIO

Steps:

• Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the olive and canola oils in a glass measuring cup. With the food processor running, slowly pour the oils in a thin stream down the feed tube, as you would to make mayonnaise. Add the grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle on the tomatoes.
• Pour a puddle of dressing in the middle of 4 dinner plates. Core the tomatoes and slice crosswise with a serrated knife about 3/8 inch thick. Arrange overlapping slices of tomatoes decoratively on the plates. Sprinkle with the fleur de sel and drizzle more dressing onto the tomatoes with a tablespoon. Sprinkle with the capers, basil, shaved Parmesan, and pepper. Serve at room temperature with a pitcher of extra dressing on the side.

FARRO SALAD WITH TOMATOES AND HERBS

Steps:

• Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.
• Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
• The salad can be refrigerated overnight. Bring to room temperature before serving.

CARPACCIO, ARUGULA, AND PARMESAN STACKS

Steps:

• Get Cookin'
• 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
• 2. Season with salt and pepper and set aside.
• 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
• Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
• Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
• Drizzle with mayonnaise sauce.
• Hints & Clues
• · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
• · Ask your butcher to prepare the carpaccio for you if you are interested.
• · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
• · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
• · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.

TOMATO AND ARUGULA SALAD

Steps:

• Pick over the arugula and discard any tough stems. In a large salad bowl add the tomatoes, arugula, onions, garlic, basil, vinegar, salt and pepper and olive oil. Toss well and serve.