HEARTH PIZZA TAVERN
5992 Roswell Road, Sandy Springs. 404-252-5378, www.hearthpizzatavern.com
Q: I am in love with the baby arugula salad at Hearth Pizza Tavern in the Whole Foods shopping center in Sandy Springs. It is the most delicious and nutritious salad I have ever eaten. Thanks to them I can now say I love arugula salad — only if it's made the Hearth Tavern way. Please try to get their recipe. I would be so grateful. — Judy Chyatte, Sandy Springs
A: Jeff Newsham, owner of Hearth Pizza Tavern, provided this recipe and suggests it's a great first course but works well as an entree, too. At the restaurant, it's always served with freshly baked Italian bread.
Chef Rob Phillip created this salad that’s been on the menu since the restaurant opened almost three years ago. “It is the most popular salad we sell and has always been a customer favorite. The key to this salad, and everything else at Hearth, is the fresh ingredients and our made-from-scratch mentality, ” Newsham said.
The recipe for the vinaigrette will provide more than you need for four salad servings, but it won’t go to waste. Store it in your refrigerator for up to a week, and bring to room temperature before using on another salad.
Hearth Pizza Tavern’s Baby Arugula Salad
21/2 ounces sun-dried tomatoes, julienned
12 ounces baby arugula, washed and spun dry
1/2 cup Lemon-Basil Vinaigrette (see recipe)
10 tablespoons crumbled Gorgonzola, divided
4 tablespoons kalamata olives, slivered
4 tablespoons red onion, sliced 1/8-inch thick
4 tablespoons toasted pine nuts
4 teaspoons freshly grated Parmesan
In a small bowl, cover sun-dried tomatoes with warm water and let sit 30 minutes or until rehydrated.
When ready to serve salad, drain tomatoes and discard soaking liquid. In a large bowl, toss arugula with vinaigrette and 4 tablespoons Gorgonzola. Divide among 4 serving plates, piling arugula to make a tall mound. Divide remainder of Gorgonzola, rehydrated sun-dried tomatoes, olives, onions and pine nuts and sprinkle over each salad. Finish with freshly grated Parmesan. Serve immediately. Makes: 4 entree-size salads
Per serving: 424 calories (percent of calories from fat, 72), 15 grams protein, 17 grams carbohydrates, 4 grams fiber, 36 grams fat (12 grams saturated), 34 milligrams cholesterol, 1,013 milligrams sodium.
Lemon-Basil Vinaigrette
4 tablespoons fresh lemon juice
4 tablespoons white balsamic vinegar
1/2 small shallot, chopped
1 teaspoon Dijon mustard
1 teaspoon chopped fresh basil
1/2 teaspoon honey
3/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
In the bowl of a food processor, combine lemon juice, vinegar, shallot, mustard, basil and honey. Process 15 seconds or until completely pureed, then slowly add olive oil. Season to taste. If not using right away, store in refrigerator. Bring to room temperature. Shake before serving. Can be prepared up to 2 days in advance. Makes: 1 cup
Per 2 tablespoons: 184 calories (percent of calories from fat, 96), trace protein, 2 grams carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 8 milligrams sodium.
