Post by chief_cook2 on Jun 18, 2003 19:16:42 GMT -6
1/4cup balsamic vinegar
1teaspoon whole black peppercorns
2 1/2pounds assorted tomatoes (yellow and red preferred)
1large bunch arugula, stems discarded
1/3cup extra-virgin olive oil
1tablespoon finely chopped fresh marjoram leaves
Coarse sea salt
1(1 1/2-ounce) chunk Parmesan cheese
In a small, nonreactive saucepan, such as ceramic or stainless steel, boil vinegar over moderate heat until reduced by half, about 4 minutes; set aside to cool. In a small, dry skillet, roast peppercorns over moderate heat about 2 minutes, shaking pan once or twice, until peppercorns are fragrant. Transfer to a mortar and coarsely crush.
Cut tomatoes into slices, chunks and wedges, and arrange on 6 plates. Surround with arugula leaves. Drizzle oil over salads; sprinkle marjoram and pepper on top. Season with sea salt. Using a vegetable peeler, shave cheese over salads. Drizzle vinegar around edge of each plate and serve. Makes 6 servings.