Heirloom Tomato Salad with Anchovy Vinaigrette Recipe

Name: Heirloom Tomato Salad with Anchovy Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tomatoeslarge ones sliced, small ones halved; Fleur de sel; Freshly ground pepper; Flat-leaf parsley, for serving; Marjoram leaves, for serving

Servings: persons

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 tomatoeslarge ones sliced, small ones halved
Fleur de sel
Freshly ground pepper
Flat-leaf parsley, for serving
Marjoram leaves, for serving

1
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.
2
In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
3
Bring a small saucepan of water to a boil.
4
Turn the heat to low and, when the water is simmering, gently place the eggs in the water.
5
Cook for 6 minutes, until lightly boiled.
6
Have an ice bath ready near the stove.
7
With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes.
8
Peel the eggs.
9
Arrange the tomatoes on 4 plates and season with fleur de sel and pepper.
10
Scatter the shallot and vinegar over the tomatoes.
11
Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes.
12
Cut the eggs in half crosswise and place a half on each plate.
13
Scatter the parsley and marjoram over the salad and serve at once.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 4 anchovies, minced, 1 garlic clove, minced, 1 teaspoon finely grated lemon zest, and more.

Yes, Heirloom Tomato Salad with Anchovy Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Heirloom Tomato Salad with Anchovy Vinaigrette

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