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Recipe Detail Page
Warm Arugula, Olive & Tomato Salad
Spring 2015
Classic salad ingredients get heightened flavour when warmed. The seared tomatoes and fragrant olives, onions and garlic along with the punch of wilted arugula are all contrasted wonderfully by the crisp, cool romaine lettuce and red wine vinaigrette.
Serves 4
¼ cup (60 mL) olive oil
¼ cup (60 mL) red wine vinegar
2 tsp (10 mL) Dijon mustard
2 cups (500 mL) grape tomatoes
1 cup (250 mL) thinly sliced red onion
¼ cup (60 mL) chopped, pitted, dry-cured black olives
2 cloves garlic, minced
4 cups (1 L) packed arugula
Salt and freshly ground pepper
6 cups (1.5 L) torn romaine lettuce hearts
1 Whisk together 2 tbsp (30 mL) of the oil, the vinegar and mustard in a small bowl; set aside.
2 Heat remaining 2 tbsp (30 mL) oil in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until onion is softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
3 Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
4 Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.
Serves 4