This is Rachel’s favorite salad. It’s an attempt to recreate a salad served at DOP Pizza in Park Slope, Brooklyn. The recipe is a based on Mark Bittman’s vinaigrettes in How to Cook Everything.
1 shallot
1/2 cup extra virgin olive oil
3 Tbsp. white wine vinegar
a pinch fresh grated black pepper
1 tsp. dijon mustard
1/2 tsp. Kosher salt
7-8 oz arugula
large handful Parmesan
2 handfuls grape tomatoes, sliced, optional
Chop the shallot in a food processor. Add other dressing ingredients and process until well emulsified.
Toss some of the dressing with greens, cheese, and tomatoes.
This makes way more dressing then needed for one salad. The dressing saves well in the fridge, but will congeal when cold. To use more dressing, let it warm up for 20 minutes at room temperature and shake well.