Tomato Carpaccio With Arugula And Herb Salad Recipes

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.

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.

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

Steps:

• To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.
• To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.
• Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side.