Olive Piadine with Arugula Salad and Caper Vinaigrette

Olive-piadine-ck-l

Course Sandwiches and Wraps

Ingredients in this Recipe

1 1/2 cups arugula
1 1/2 tablespoons capers, coarsely chopped
1 1/2 teaspoons white wine vinegar
1 small garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon cornmeal
1 teaspoon dry yeast
1 teaspoon extra virgin olive oil
1/2 shallot, thinly sliced
1/2 teaspoon grated lemon rind
1/4 cup pine nuts, toasted
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon kosher salt
5.1 ounces all purpose flour (about 1 cup plus 2 tablespoons), divided
6 tablespoons coarsely chopped pitted picholine olives
7 tablespoons warm water (100Â° to 110Â°), divided
Cooking spray

Recipe Preparation

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