Tomato, Gar­lic Scape Pesto and Pan-seared Cheese Salad


Serves 4


Gar­lic Scape Aioli

• 2 tbsp (30 ml) gar­lic scape pesto

• 1 tbsp (15 ml) lemon juice

• 1 tbsp (15 ml) Di­jon mus­tard

• 1 egg yolk

• 1/2 cup (125 ml) canola oil

• Salt and pep­per


• 1 tbsp (30 ml) canola oil (or olive oil)

• 1 tbsp (15 ml) gar­lic scape pesto

• 8 thin slices baguette cut di­ag­o­nally

• 2 blocks grilling cheese (Hal­loumi-style), about 5 1/2 oz (160 g) each, blot­ted dry and at room tem­per­a­ture

• 2 cups (500 ml) grape toma­toes, halved

• 4 cups (1 litre) arugula


1. In a large bowl, whisk to­gether the gar­lic scape pesto, lemon juice, mus­tard and egg yolk. Sea­son with salt and pep­per. Driz­zle in the oil, whisk­ing con­stantly. Cover and re­frig­er­ate un­til ready to serve.

2. Pre­heat the oven to 425F (220C) with the rack in the mid­dle po­si­tion.

3. In a small bowl, com­bine 1 tbsp (15 ml) of the oil and with the gar­lic scape pesto. Sea­son with salt and pep­per.

4. Place the bread slices on a bak­ing sheet. With a brush, spread the gar­lic scape pesto mix­ture on the bread. Bake for

8 to 10 min­utes or un­til bread is golden brown.

5. Mean­while, on a work sur­face, cut the cheese in half hor­i­zon­tally to make 4 large slices. In a hot non-stick skil­let, brown the cheese over medi­umhigh heat in the re­main­ing oil.

6. In the bowl of aioli, add the toma­toes and toss well. Add the arugula and toss gen­tly. Adjust the sea­son­ing. Place a slice of seared cheese on each plate, top with a slice of toasted bread. Add the salad and the re­main­ing bread slices.

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