Serves 4

• 2 bunches fresh arugula
• 1 large ripe tomato, sliced thin
• 1 garlic clove
• 1 tablespoon pine nuts
• 1/4 cup fresh basil leaves, packed
• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar

1. Rinse the arugula and remove all heavy stems. Place it in a salad bowl. Slice the tomato into the bowl.

2. With the food processor running, drop the garlic and pine nuts through the feed tube and process until finely chopped. Stuff the basil leaves in through the feed tube, pressing them down with the pusher. Process until the basil is minced, then stop the machine and scrape down the sides of the bowl.

3. Turn the machine on again and add the olive oil through the feed tube, then the vinegar. Spoon the dressing over salad, toss and serve.

This recipe originally appeared in the August 1992 issue, in a column by Florence Fabricant.