Heirloom Tomato Salad
1/4 cup balsamic vinegar
1 teaspoon whole black peppercorns
2 1/2 pounds assorted tomatoes (yellow and red preferred)
1 large bunch arugula, stems discarded
1/3 cup extra-virgin olive oil
1 tablespoon 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.