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Wilted Arugula, Tomato & Mozzarella Salad

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Wilted Arugula, Tomato & Mozzarella Salad
Wilted Arugula, Tomato & Mozzarella Salad
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • For the Balsamic Reduction:
  • 1/2 onion sliced
  • 2 cloves garlic
  • 2 sprigs parsley
  • 2 tbsp olive oil
  • 1 cup balsamic vinegar
  • 1 cup honey
  • 1/2 cup Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • For the Salad:
  • olive oil
  • 1 Vidalia onion medium, sliced
  • 2 cloves garlic sliced
  • salt
  • ground black pepper
  • 1 lb arugula
  • 5-7 beefsteak tomatoes large, fresh, sliced thick (best if sliced just prior to serving)
  • 2 lbs Mozzarella fresh, sliced medium thick to thin, must be the fresh kind that is floating in water
  • parsley chopped
Servings:
Ingredients
  • For the Balsamic Reduction:
  • 1/2 onion sliced
  • 2 cloves garlic
  • 2 sprigs parsley
  • 2 tbsp olive oil
  • 1 cup balsamic vinegar
  • 1 cup honey
  • 1/2 cup Worcestershire sauce
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • For the Salad:
  • olive oil
  • 1 Vidalia onion medium, sliced
  • 2 cloves garlic sliced
  • salt
  • ground black pepper
  • 1 lb arugula
  • 5-7 beefsteak tomatoes large, fresh, sliced thick (best if sliced just prior to serving)
  • 2 lbs Mozzarella fresh, sliced medium thick to thin, must be the fresh kind that is floating in water
  • parsley chopped
Servings:
Instructions
    For the Balsamic Reduction:
    1. Make the balsamic reduction at least 3 hours in advance so that it will cool before adding to the salad. You may make it a day in advance, but it may become too thick to drizzle if you leave it too long in the fridge. If this happens, you can either add a little water to thin, or take out 2 hours before so it returns to room temperature again.
    2. Place onion, garlic and parsley in a food processor and place on lowest setting while drizzling olive oil until the mixture becomes paste like, sort of like a “Pesto.” Set aside.
    3. In a medium pot, add balsamic vinegar, honey, Worcestershire, onion “Pesto” and salt and pepper and stir. Place on medium-high heat and bring to a slow, rolling boil. Keep mixture at a rolling boil and stir occasionally and let the liquid reduce to about half the volume and can coat the back of a spoon. It still may be a bit watery, but it will thicken as it cools. Take off heat and allow to cool. Continuously taste to make sure it doesn’t burn and adjust salt content at the end. Place in a coverable container and place in the refrigerator for at least three hours.
    For the Salad:
    1. Prepare arugula at least a half hour before plating so it cools. Have a clean, large strainer ready. In a deep frying pan, sauté the onion and garlic for just two minutes in the olive oil with a pinch of salt and pepper. Add the arugula and sauté in pan for no more than 30 seconds. Just enough for it to wilt. Immediately transfer to the strainer and drain any excess moisture from the veggies and oil. Once most of the moisture is removed, place strainer on a plate to catch any excess and put in the fridge to cool. Meanwhile slice the tomatoes and mozzarella if you haven’t already. NOTE: Don’t slice the tomatoes more than 2 hours before you serve them for best results.
    2. On a large platter, drizzle alternating one stripe of the Balsamic reduction and one stripe of Olive oil (can even criss-cross with the balsamic in one direction and the olive oil in the other). Make sure to save most of the reduction for the top of the salad. Place the tomatoes on top of the reduction/olive oil drizzle, then the mozzarella and then evenly distribute the arugula, onion and garlic on top. Then finish by drizzling the balsamic reduction on top with a spoon and alternating or criss-crossing with the olive oil. Season by sprinkling salt, fresh ground black pepper, and chopped parsley on top.
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