Rachael Ray: Rachael's Daytime Talkshow
Arugula and Tomato Salad
Serve this alongside Seared Scallops and Corn.
Ingredients
- 3/4 cup (approximately 15) grape tomatoes, cut lengthwise
- Salt and freshly ground black pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon rice wine vinegar
- 1/2 pound fresh baby arugula
- 2 tablespoons fresh parsley, roughly chopped
Also on this show:
Related stories:
Recipes on this show:
Related Recipes:
- Orange and Arugula Salad
- Arugula and Spinach Salad with Goat Cheese and Pepitas
- Orange and Arugula Salad with Marmalade Dressing
- Smoked Salmon Pizza
- Grilled Meatball Caesar Salad
Recipe Categories:
Yields: 2 servings
Preparation
In a small bowl, combine tomatoes and healthy pinch of salt. Toss to coat well. Add EVOO, lemon zest, lemon juice, rice wine vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.
Place arugula in large bowl and sprinkle in parsley. Spoon out the tomatoes from the dressing and add them to the greens, tossing everything lightly. Add the dressing by the spoonful to taste, until the arugula is lightly dressed. Re-season with salt and pepper.
© MMVIII KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017
917.332.3100