TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Heirloom Tomato Salad with Garlicky Anchovy Dressing
| Heirloom Tomato Salad with Garlicky Anchovy Dressing | Print |
Recipe By: Alice Morrow
Heirloom Tomato Salad with Garlicky Anchovy Dressing
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
- In skillet, combine the olive oil, anchovies, garlic and zest.
- In bowl, toss shallot with vinegar and let stand 8-10 minutes.
- 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.
- Arrange tomatoes in a large serving bowl and season with salt and pepper.
- Drizzle the shallot/vinegar mixture over the tomatoes.
- Warm the anchovy dressing over low heat to a gentle simmer.
- Pour dressing over the tomatoes. Taste for seasoning.
- Slice eggs and place on a serving plate.
- To serve: Dish up seasoned tomatoes onto individual serving plates, garnish with sliced egg and parsley.
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