This simple salad features fresh ingredients like arugula, radish, and roasted tomatoes, all tossed in a flavorful homemade dressing, making it a delightful and healthy dish for any occasion.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Red Radish | 3 | |
Fennel | 1/2 bulb | |
Pickled Shallots | 1 tbsp | |
Tomato | 1/2 lb | Cherry, Roma or Early Girl |
Arugula | 3 oz | |
Red Oak Lettuce | 1 head | |
Dijon Mustard | 1/4 tsp | |
Red Wine Vinegar | 1 tsp | |
Balsamic Vinegar | 1/2 tsp | |
Olive Oil | 1/4 cup | extra virgin |
Salt | 1/4 tsp |
PREPARATION
Roast tomatoes.
Set oven to 250 °F (121 °C). Cut the tomatoes in half crosswise, unless using cherry tomatoes which you can leave whole. Place the tomatoes cut side up in a baking dish, they should fit snugly. Pour olive oil to fill ½” in the dish. Place in the oven and roast 3 hours for larger tomatoes, 2 hours for small. The longer they cook the richer and more deeply flavored they become. These tomatoes can be stored in a jar, covered in oil, in the fridge for up to a month. Do them when you know you will be home for a few hours, and keep them handy!
Prep the vegetables.
Wash and dry the lettuces. Using a mandoline, shave the radish and the fennel.
Make the dressing.
In a bowl, mix together the dijon, both vinegars and the salt. Drizzle in the olive oil, whisking constantly to emulsify. Add a few grinds of black pepper. Taste for salt.
Serve up!
Place the lettuces and arugula in a large bowl. Scatter with roasted tomatoes, pickled shallots, radish and fennel. Drizzle with dressing.