Heirloom Tomato Salad with Garlicky Anchovy Dressing

Heirloom Tomato Salad with Garlicky Anchovy Dressing

Heirloom Tomato Salad with Garlicky Anchovy Dressing
 
Heirloom Tomato Salad with Garlicky Anchovy Dressing
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Ingredients
  • ¼ c. extra-virgin olive oil
  • 6 anchovies, minced or equivalent of anchovy paste
  • 1 T. minced garlic
  • 1 T. finely grated lemon zest
  • 1 medium shallot, thinly sliced
  • 3 T. red wine vinegar
  • 2 large eggs
  • 1 ½-2 lbs. assorted heirloom tomatoes, (large-sliced; small-halved)
  • Kosher salt, fresh black pepper
  • Chopped fresh parsley, garnish

Instructions
  1. In skillet, combine the olive oil, anchovies, garlic and zest.
  2. In bowl, toss shallot with vinegar and let stand 8-10 minutes.
  3. Bring small saucepan of water to boil. Turn to low and when water is simmering, gently place eggs in water. Cook for 6 minutes, until lightly boiled. With a slotted spoon, lift eggs out of boiling water and place into ice bath and let cool 2 minutes. Peel eggs.
  4. Arrange tomatoes in a large serving bowl and season with salt and pepper.
  5. Drizzle the shallot/vinegar mixture over the tomatoes.
  6. Warm the anchovy dressing over low heat to a gentle simmer.
  7. Pour dressing over the tomatoes. Taste for seasoning.
  8. Slice eggs and place on a serving plate.
  9. To serve: Dish up seasoned tomatoes onto individual serving plates, garnish with sliced egg and parsley.

 

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