Tomato confit with arugula and zucchini

Name: Tomato confit with arugula and zucchini
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Ingredients: 6 cups arugula, trimmed, washed, and dried; ¼ cup fresh lemon juice; ¼ cup extra-virgin olive oil; 1 summer squash (4 to 6 ounces), washed and trimmed; 1 zucchini (4 to 6 ounces), washed and trimmed; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 12 pieces Tomato Confit; 12 paper-thin slices Parmesan

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

A lovely midsummer salad, smacking of strong, fresh flavors.

Ingredients

6 cups arugula, trimmed, washed, and dried
1 zucchini (4 to 6 ounces), wash

Vegetarian
Gluten-free
Summer

Method

Make a bed of arugula on each of four plates. Slice the squashes into long thin ribbons (a mandoline is ideal for this). Toss them with the olive oil and lemon juice, then lay the strips on the arugula; pour any remaining dressing over them.
Garnish with the Parmesan and tomato confit; drizzle with a little of the confit’s oil if you have it. Sprinkle with salt an