Heirloom Tomato Salad With Warm Anchovy Vinaigrette

1. 1

   Heat 2 tablespoons of the olive oil in a small saucepan over low until shimmering, 30 seconds to 1 minute. Add shallots and anchovies, and cook, stirring constantly, until shallots have softened and anchovies fall apart and dissolve, 2 to 3 minutes. Stir in crushed red pepper. Add vinegar, and cook, stirring often, until mixture has reduced slightly, about 1 minute. Remove from heat. Whisk in remaining 9 tablespoons oil.

2. 2

   Arrange tomato wedges on a platter, and top with warm vinaigrette. Sprinkle with parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

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