Arugula Salad with Fried Capers, Balsamic Vinaigrette and shaved Parmesan

By á-49086

This simple salad is layered with sweet, tart, salty, and peppery notes. The vinegar rat, capers, and cheese shavings can all be prepared in advance, making final assembly and serving. Save the Parmesan either with a vegetable peeler or mandolin. Capers when fried open up like tiny flowers and add a nice crunchy element. Yield: four servings

Ingredients

• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 2 teaspoons Dijon mustard
• 2 teaspoons finely minced shallots
• 6 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Vegetable or Canelo oil, for frying
• 3 tablespoons capers, rinsed and patted dry
• 5 ounces baby arugula leaves washed and dried
• 1 (2 ounce) piece of Parmesan cheese, shaved into thin slices

Preparation

Step 1

To prepare the balsamic vinaigrette, combine the vinegar, honey, mustard and shallots in a medium mixing bowl. While whisking vigorously, drizzle in the olive oil by drops to form an emulsion. Taste and season with salt and pepper. Set aside.

To prepare the fried capers fill a small sauce pan with vegetable oil to a depth of 1/2 inch And heat over medium heat until oil registers 325° on a deep fry thermometer. Carefully add capers to hot oil and fry, stirring once, until they begin to open and turn golden brown, about 1 to 2 minutes. Remove fried capers with a slotted spoon and drain on several layers of paper towels. Set aside.
Place the arugula leaves in a salad bowl and season lightly with salt and pepper. Toss well with just enough vinaigrette to cut the leaves.

To serve, divide the dressed arugula equally between chilled salad plates. Garnish each salad with fried capers and Parmesan shavings. Serve immediately.