Arugula salad

For the vinaigrette:

Zest of two lemons
2 shallots brunoise
4 oz lemon juice
4 oz Champagne vinegar
1 tsp Dijon
½ cup chiffonade parsley
1 cup capers rinsed
24 oz extra virgin olive oil
.05 grams xanthan gum
1 tsp salt 

1. Mix the zest, juice, vinegar, Dijon and half of the capers in the pitcher of a blender.

2. Puree the mixture and then with the motor running add the oil in a slow steady stream.

3. Once the oil has been absorbed add the xanthun gum. This is in a sense optional. We use the gum to stabilize the vinaigrette. So we add it so that it will have less chance of breaking. For a discussion of Xanthium Gum see www.milestone229.blogspot.com

4. Garnish the vinaigrette with the remaining capers, parsley and shallots. Check the seasonings and adjust.

For the salad:

3 oz wild organic arugula per person
1 oz lemon-caper Vinaigrette
2 oz marinated artichokes
5 each oven dried tomatoes
1 oz Pamigiano-Reggiano shaved in long strips 

Toss all together, check seasoning and serve.