
Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad
Yield: 12 servings
Yield: 12 servings
Combine vinegar with 1/4 teaspoon each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
Slice, dice or wedge tomatoes, as desired. Dress with 1/4 cup vinaigrette.
In a large bowl, combine arugula, parsley, basil, red onions and jalapeño. Toss with 1/2 cup vinaigrette.
To serve, arrange 5 to 6 ounces of tomatoes on a luncheon plate. Top with 3/4 cup salad, 4 hard-cooked egg quarters and 2 ounces cheese. Sprinkle with additional salt and pepper. Serve immediately.
Balsamic vinegar |
2 oz. (1/4 cup)
|
Sea salt, as needed | |
Fresh ground pepper, as needed | |
extra-virgin olive oil |
6 oz. (3/4 cup)
|
heirloom tomatoes*, any size and variety |
4 lb.
|
arugula (6 cups) |
6 oz.
|
parsley, chopped |
1 oz. (1/2 cup)
|
basil, whole or torn |
2 oz. (2 cups)
|
red onions (2 medium), sliced thin |
8 oz.
|
Jalapeño peppers (1 medium), julienned |
2 oz.
|
hard-cooked eggs (12 large), cut in quarters |
1 lb., 5 oz.**
|
goat cheese or fresh Buffalo mozzarella cheese, sliced |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.