This plate of food epitomizes dinner in August to me. A corn risotto topped with a chopped tomato and basil salad, skewers of bay scallops and shrimp spiced with a creole seasoning, and a refreshing arugula salad with yogurt dressing.
The salad is from Eric Ripert's amazing cookbook A Return to Cooking. It almost works as a palate cleanser with the meal and is a perfect accompaniment to the creamy risotto and seafood. His recipe calls for goat's milk yogurt, chives and pine nuts. I omitted the pine nuts and chives and used regular yogurt and it still was delicious.
ARUGULA SALAD WITH YOGURT DRESSING
1/2 cup yogurt
1 tsp minced shallot
1/4 tsp minced garlic
Sea salt and fresh ground pepper
2 large bunches arugula
- In a small bowl whisk together the yogurt, shallot, garlic, salt and pepper. Cover and refrigerate.
- To serve, place arugula in a bowl, and just enough dressing to lightly coat the arugula and toss.
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