Layered Salad Of Sliced Tomatoes, Arugula And Tapenade Toast

• 4 shallots, two minced, two finely sliced
• 1 clove garlic, minced
• 1/4 cup sherry vinegar
• 10 black olives (like calamata), pitted
• 3 anchovies, packed in oil, drained
• 10 large capers
• 1/2 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 beefsteak tomatoes, cut into 1/4-inch slices
• 8 thin slices peasant bread, lightly toasted
• 1 bunch arugula leaves, trimmed and washed

1. In a small saucepan, combine minced shallots, garlic and sherry vinegar.
2. Cook over very low heat until the shallots are soft and fragrant, about 15 minutes.
3. Strain shallots and garlic, reserving the liquid.
4. To prepare a tapenade vinaigrette, combine shallots, garlic, olives, anchovies and capers in a food processor.
5. Process until smooth.
6. Add olive oil through the feed tube in a slow steady stream until the mixture is emulsified.
7. Transfer to a small bowl, and whisk the reserved liquid in.
8. Season with salt and pepper.
9. Reserve 1 1/2 tablespoons of the tapenade vinaigrette in a small covered container.
10. In a shallow glass or china bowl, layer slices of tomato with sliced shallots, the remaining tapenade vinaigrette and salt and pepper to taste.
11. Cover with plastic wrap, and marinate, refrigerated, for 2 to 12 hours.
12. Strain tomatoes in a colander over a large, shallow bowl.
13. Transfer tomatoes to a plate.
14. Dip toasted bread slices in the marinade in bowl, and set aside on another plate.
15. In a medium mixing bowl, combine arugula leaves with the reserved 1 1/2 tablespoons of tapenade vinaigrette.
16. To assemble, on each of four plates place a slice of bread, 2 slices of tomato and a few arugula leaves.
17. Top leaves with another slice of bread, tomato slices and a few more leaves.
18. Serve immediately.

shallots, clove garlic, sherry vinegar, black olives, anchovies, capers, extra virgin olive oil, kosher salt, beefsteak tomatoes, bread, arugula

Taken from cooking.nytimes.com/recipes/11023 (may not work)