Tomato-and-Anchovy Salad with Garlic Cream

1. 1

   In a small saucepan, cover the garlic with cold water and bring to a boil.

2. 2

   Boil for 2 minutes, then drain.

3. 3

   Repeat two more times, blanching the garlic until tender; drain and transfer to a mini food processor.

4. 4

   Add the milk and puree until smooth.

5. 5

   Season the garlic cream with salt and pepper.

6. 6

   In a large bowl, toss the tomatoes and basil with 2 tablespoons of the olive oil and season with salt and pepper.

7. 7

   Gently stir in the anchovies to combine.

8. 8

   Spoon the garlic cream onto plates and top with the tomato salad.

9. 9

   Drizzle with the balsamic vinegar and the remaining 2 tablespoons of olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.