2tablespoonsFreds Herb Mixture (see link in recipe notes)
2Drizzle extra-virgin olive oil
Salad
2cupsbaby arugula
10cherry tomatoes, halved (or 2 plum tomatoes, quartered, seeds and center removed, then cut lengthwise into 1/4-inch strips)
4(1/4-inch-thick) slices red onion
2Kosher salt
2Freshly ground black pepper
2tablespoonsMadison Avenue Dressing (see link in recipe notes)
1lemon, halved, for garnish
Instructions
Pound the paillards, in between sheets of plastic, according to the instructions above. Peel back the plastic, one side at a time, and sprinkle each paillard with a tablespoon of herb mizture and drizzle with olive oil. Keep refrigerated in the plastic wrap for up to 24 hours, until you're ready to cook.
Place the arugula, tomatoes, and onion in a mixing bowl. Place the dressing close at hand but do not add to the salad yet.
Unless you have two skillets, you'll need to cook the paillards one at a time. They cook quickly, so the first one will stay warm while you cook the second. Take one paillard out of the plastic wrap and sprinkle it on both sides with salt and pepper. Heat the skillet over medium heat until it's very hot. To check if it's ready, drizzle a drop of water into the pan. If it sizzles and balls up, the pan is ready. Briefly turn off the heat as you quickly remove the paillard from the plastic. Flip it into the hot pan, making sure it's flat in the pan, then turn the heat back to high. Cook until the top side starts to look cooked, and then use tongs to turn it over. If the paillard is very thin, turn off the heat, but leave it in the pan to finish cooking. If it's a bit thicker and needs more time, keep the heat on until the piece is firm, but do not overcook. Use a large spatula to transfer the paillard to an oversize dinner plate. Repeat with the second paillard.
Quickly add the dressing to the salad, toss together, and then place in the center of each paillard. Garnish with half a lemon, and serve immediately.