Michael Cimarusti's Filipino-born father-in-law, Fred Echiverri, inspired this Asian take on a classic tomato salad. Echiverri would pick juicy vine-ripened tomatoes from his Kentucky garden and drizzle them with a wonderfully pungent and tangy dressing of fish sauce, a little vinegar and some thinly sliced scallions.
Plus: More Vegetable Recipes and Tips
32 marinated white anchovy fillets or 16 canned skinless, boneless sardine
fillets, drizzled with white wine vinegar (see Note)
How to Make It
In a small bowl, whisk the olive oil with the lime juice, fish sauce and ginger. Arrange the tomatoes on a large platter and season with salt and pepper. Sprinkle with the scallions and cilantro, and arrange the anchovies around the platter and serve.
Marinated white anchovies are available at specialty markets.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.