CollaBREADtive 3 makes it’s second to last stop at a local favorite, Pi Pizzeria. Pi Pizzeria has quickly become a St. Louis favorite! Their award winning deep and thin crust pizza is a “must have” when visiting St. Louis.
For the program, Marc teamed up with Josh to create an Arugula Salad partnered with a Classic Pizzeria Grissini from Companion. The light and delicious salad is available at the Central West End location of Pi from May 23- July 3. If you are feeling inspired, you can find the Pizzeria Grissinis wherever our products are sold, print the recipe below and try it at home! Or stop by Pi Pizzeria and order it from their menu.
ARUGULA SALADClick here to download a PDF of the recipeFor the tapenade:
1 1/2 cups pitted kalamata olives
1/4 cup apers
1 clove garlic
zest of 2 oranges
1 t orange juie
3 t extra virgin olive oil
For the vinaigrette:
2 t red wine vinegar
2 t orange juice
1/2 t dijion mustard
1/4 cup extra virgin olive oil
Pinch of salt
For the salad:
6 cups loosely packed arugula
1 medium cucumber, peeled and cut into coins the thickness of a half dollar (about 8 oz)
48 leaves of mint, washed and torn in half if large
1/2 cup feta, crumbled
4-5 t of the vinaigrette
Procedure for the tapenade:
Put the olives and capers in a bowl and cover with cool water, about 5 minutes to rinse the excess salt.
Drain them well in a strainer and shake as much water off as possible.
Put the olives, capers, orange zest, and peeled garlic clove in a food processor and blend well.
Scrape down the sides, add the olive oil and orange juice.
Blend until mostly smooth.
Procedure for the vinaigrette:
Put the vinegar, orange juice, mustard, and salt in a small bowl.
Whisk to break up the mustard and dissolve the salt.
Add the olive oil and whisk well right before using.
Procedure for the salad:
Toss the cucumber slices in the bowl with half of the vinaigrette to coat.
Add the mint and arugula.
Toss the salad with a little more of the dressing.
Serve with the grissini on the side with the tapenade to dip the grissini into or drizzle the tapenade over the salad and eat the grissini alongside.