This recipe is for a salad that is used as a topping for breaded chops. The contrast between the hot crisp chop and the cool salad with its peppery bite and slight acid from tomatoes and vinaigrette makes for a wonderful dish. This salad is also excellent on its own, or as a topping for bruschetta.
INGREDIENTS:
¾ pound mixed heirloom tomatoes (Other kinds will work fine.) 1 bunch of arugula 1/4-1/3 cup Balsamic vinaigrette Coarse salt for sprinkling
METHOD:
Seed the tomatoes and cut into ½ inch dice. To seed them, cut through the equator and shake the tomato over the sink. If some seeds are being recalcitrant, use the tip of the pinky to move them out.
Cut the arugula from the stems while still in the bunch. Do this by cutting at the base of the majority of the leaves.
Rinse and spin the leaves, and spread on a paper towel to dry.
Make the vinaigrette in a large non-reactive bowl, or use a good quality store bought one.
Put the tomatoes into the bowl and allow a few minutes for the tomato juices to mix in with the dressing.
Just before service, add the arugula and toss gently to mix well. Top the meat with the salad and sprinkle the salad with some of the salt for crunch and flavor contrast.
Chef’s Notes and Tips:
*”Elephant Ears” are pork chops or chicken breasts that have been pounded out to around 3/8” thickness and then breaded and cooked. Sometimes fried, other times baked (add olive oil to the crumbs so the crumbs turn golden and don’t just burn), either way, the pounding leaves you with a piece of meat that is shaped like the ear of an African elephant.
Yield: Enough for at least four servings.
Source: Chef Andrew E Cohen
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