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