Crisp Asiago Chips with Fregola Sardo
- 2 cups (8 ounces) finely grated Asiago cheese
- 1 pound Fregola Sardo (Italian couscous) pasta
- 1 tablespoon salt
- 2 tablespoons plus 1 cup olive oil
- 3 ounces piquillo peppers, julienned (½ cup from a 6-ounce can)
- 1 medium seedless cucumber, diced (1½ cups)
- 1 medium red onion, diced (1 cup)
- ½ cup chopped fresh Italian parsley
- 2 teaspoons chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 6 tablespoons diced shallots
- 4 tablespoons Dijon mustard
- 4 tablespoons sherry vinegar
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- 8 cups baby arugula (4 to 5 ounces)
Instructions:
This is a delicious Italian-style couscous salad garnished with crisp asiago chips.
- For the Asiago chips, preheat the oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1½ teaspoons each). Bake 10 to 12 minutes or until browned and crisp, rotating the pan for even baking. Remove and place on a paper towel-lined wire rack to cool.
- For the salad, bring 3 quarts of water to a boil in a large pot. Add the Fregola Sardo pasta and salt. Bring to a boil again. Cook 5 to 7 minutes, or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 tablespoons of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.
- In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 cup of olive oil. Season with salt and pepper. In a medium bowl, toss ¼ cup of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.
- To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with Asiago chips.