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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
Heirloom Tomato Salad with Garlicky Anchovy Dressing
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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
  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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