Salad
of Tomatoes, Capers, Radicchio and Arugula
This
is a delicious salad to serve when summer tomatoes are at their peak.
Ingredients:
- 2 Tablespoons
olive oil
- 6 cloves
garlic, thinly sliced
- 3 red
onions, cut into 1/2 inch dice
- Salt
and freshly ground black pepper, to taste
- 8 tomatoes,
cut into 1/2 inch dice
- 1 teaspoon
balsamic vinegar
- 2 teaspoons
drained caper
- 1 large
or 2 small bunches arugula, stemmed
- 1 head
radicchio
Method:
1. In a skillet, heat the olive oil over medium heat.
Add the garlic and onions and cook, stirring, for about 10 minutes,
until translucent. Season with salt and pepper and set aside.
2. Put the chopped tomatoes in a
large bowl. Add the vinegar and capers and toss. Add the cooked garlic
and onions and toss again.
3. To serve, toss the arugula and
radicchio together and arrange on individual salad plates. Top the lettuces
with the tomato mixture.
Serves 6
Pantry Suggestions:
Salad of Tomatoes, Capers, Radicchio and Arugula-make extra amounts
of the tomato and caper mixture and spoon it over grilled chicken or
fish, onto sandwiches or spoon it over other greens or cold, grilled
vegetables.
From Sunday
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books
