Olive Piadine with Arugula Salad and Caper Vinaigrette

Olive Piadine with Arugula Salad and Caper Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1 ½ teaspoons white wine vinegar
  • Salad:
  • Dough:
  • Cooking spray
  • 1 ½ tablespoons capers, coarsely chopped
  • + 16 more ingredients
    • ¼ cup pine nuts, toasted
    • ½ teaspoon caper brine
    • 1/8 teaspoon kosher salt
    • ½ shallot, thinly sliced
    • ¼ teaspoon salt
    • 1 ½ cups arugula
    • 1 teaspoon cornmeal
    • 1 teaspoon dry yeast
    • 2 tablespoons extra-virgin olive oil
    • 1 small garlic clove, minced
    • ½ teaspoon grated lemon rind
    • 5.1 ounces all-purpose flour (about 1 cup plus 2 tablespoons), divided
    • 6 tablespoons coarsely chopped pitted picholine olives
    • ¼ teaspoon freshly ground black pepper
    • 7 tablespoons warm water (100° to 110°), divided
    • 1 ½ cups frisée

1. To prepare dough, weigh or lightly spoon flour into a dry measuring cup and spoons, and level with a knife. Combine 2 tablespoons flour, 3 tablespoons warm water, and yeast in a large bowl; let stand 20 minutes. Add remaining 4.5 ounces flour (about 1 cup), remaining 1/4 cup warm water, olives...

View full recipe at My Recipes

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