Viviane Bauquet Farre
The whole salad is drizzled with a spunky cilantro vinaigrette that’s almost like a cilantro pesto (the pine nuts give the dressing a lovely creaminess).
Then, the salad is garnished with crispy wonton strips that have been lightly sautéed in olive oil until they’re crunchy and golden-brown. Every bite is a delight, offering a marvelous array of flavors and textures.
See all tomato recipes.
Heat the olive oil in a large frying pan over medium-high heat. Add the wonton strips. Toss well, then sauté until they become golden brown, continuing to toss occasionally, for 2-3 minutes. Transfer to a paper towel and season with salt, to taste.
Place all of the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.
Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Season with pepper, to taste, and serve immediately.