Heirloom Tomato Salad with Anchovy Vinaigrette

From Food & Wine
This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O’Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

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Active Time

N/A

Total Time

30 MIN

Yield

Serves : 4

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 anchovies, minced
• 1 garlic clove, minced
• 1 teaspoon finely grated lemon zest
• 1 medium shallot, thinly sliced
• 2 tablespoons red wine vinegar
• 2 large eggs
• 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
• Fleur de sel
• Freshly ground pepper
• Flat-leaf parsley, for serving
• Marjoram leaves, for serving

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How to Make It

Step 1

In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

Step 2

In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

Step 3

Bring a small saucepan of water to a boil. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

Step 4

Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

Step 5

Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

 

Suggested Pairing

Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity.

See more at: Food & Wine

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