Arugula, Basil, and Mint Salad with Sun-Dried Tomato Vinaigrette

Name: Arugula, Basil, and Mint Salad with Sun-Dried Tomato Vinaigrette
Yield: Serves 4
Ingredients: 24 thin strips pecorino cheese (removed with a potato peeler); Salt and freshly ground pepper; 2 tablespoons finely chopped basil or mint; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons red wine vinegar, or 3 tablespoons fresh lemon juice; 6 cups arugula; 2 cups mixed whole basil and mint leaves; 1 cup thinly sliced fennel (optional); 6 tablespoons sun-dried tomatoes, cut into thin strips (optional); ¼ cup virgin olive oil; ¼ cup mild olive oil such as Sasso; ¼ cup sun-dried tomato infused oil (see note)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This salad is an ideal first course, but can make a lovely light lunch if you omit the pecorino, add some sliced fennel, and serve with a thick round of goat cheese that has been dipped in a coating of bread crumbs and chopped mint and baked at 350 degrees until hot and creamy, 8 to 10 minutes.

Ingredients

Sun-Dried Tomato Vinaigrette

¼ cup mild olive oil such as Sasso
¼ cup virgin olive oil
¼

Lunch
Gluten-free
Vegetarian

Method

Procedure

For the vinaigrette, whisk together the oils, vinegar, tomatoes, and herbs in a bowl. Season to taste with salt and pepper. To serve, combine the arugula, herbs, tomatoes, and fennel, if using, in a bowl, and toss with enough vinaigrette to coat. Top with the pecorino cheese.