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Tomato And Arugula Salad Recipe




Source of Recipe


WKRG


List of Ingredients





Tomato And Arugula Salad Recipe
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Recipe: by Chef Chris Rainosek/The Wash House
Posted on September 03 2010 in category: Soups and Salads

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Mayhaw Vinaigrette
Makes about 2 cups

Ingredients:
Mayhaw Jelly, 1 Cup
Dijon Mustard, 1 T
Red Chili Flakes, 1/2 t
Roasted Garlic, 2 T
Salt and Pepper to Taste
Olive Oil

Procedure:
Combine all ingredients except oil in blender. Slowly drizzle in oil until thick. Add salt and pepper to taste

Grit Coutons
Leftover grits, spread on cookie sheet into 1/2 inch thick layer.
Egg yolks, beaten
Panko bread crumbs


Recipe




Procedure:
Cut the leftover grits into squares. dip into beaten egg yolks and roll into the bread crumbs seasoned with salt and pepper. Set aside. Heat about 1/2 inch deep layer of olive oil in pan. When oil is hot, drop croutons onto oil and fry until golden brown. Flip crouton and repeat until golden brown on each side.

Procedure for salad:

Place sliced fresh, preferably local, tomatoes on a plate. Season with salt and pepper. In a separate bowl, toss arugula, fresh basil, and bacon pieces with vinaigrette. Place salad on top of tomatoes. Cut croutons in half on the diagonal and place around salad. Serve immediately.