| Ingredients | |
|---|---|
| 1 | bunch scallions |
| 2 | Meyer lemons, zested and juiced |
| ½ cup | vinegar, preferably champagne or white wine |
| 1 cup | extra virgin olive oil |
| 1 | shallot, minced |
| 1 | clove garlic, minced |
| – | salt and pepper |
| 1 lb | arugula |
| 4-6 | heirloom tomatoes |
| 2-3 | slices of brioche or sourdough bread |
| – | olive oil |
| – | salt and pepper |
charred scallion and meyer lemon vinaigrette: Heat a wide, heavy-bottomed saucepan (preferably cast iron) over high heat until smoking. Add scallions, turning to blacken evenly. Remove from pan, puree in blender, and set aside to cool. Whisk together with other ingredients.
Salt and pepper to taste.
salad: Cut the slices of bread into ¼-inch cubes. Toss lightly in olive oil, salt and pepper. Bake in a 350°F oven until golden brown.
Cut the heirloom tomatoes into 2-3 bite size pieces. Mix with arugula, dress with the charred scallion and meyer lemon vinaigrette, and season with salt and pepper. Top with croutons.
