A Tomato Salad with Warm Basil Dressing

1. 1

   Peel the shallots, chop them finely, and warm them in a shallow pan with the olive oil.

2. 2

   Peel and finely slice the garlic and add it to the softening shallots.

3. 3

   Remove the parsley leaves from their stalks and chop them coarsely.

4. 4

   Stir them into the shallots with the lemon juice and red wine vinegar.

5. 5

   Rinse, dry, and coarsely chop the anchovies, tear up the basil leaves, and add both to the dressing.

6. 6

   Taste and add a little black pepper if you think it needs it.

7. 7

   Cut the tomatoes in halves or quarters, depending on their size, dropping them into a mixing bowl as you go.

8. 8

   Pour over the warm dressing (you should never get basil too hot), toss gently, and serve.

No nutritional information available.

No additional tips available.