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Heirloom Tomato Salad with Anchovy Vinaigrette Recipe
© Christina Holmes

Heirloom Tomato Salad with Anchovy Vinaigrette

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

This warm, garlicky anchovy dressing here is fantastic with an assortment of juicy, peak-season tomatoes. To finish the dish, Amelia O’Reilly and Nico Monday top it with tangy pickled shallots and an oozy, soft-boiled egg.

  1. 1/4 cup extra-virgin olive oil
  2. 4 anchovies, minced
  3. 1 garlic clove, minced
  4. 1 teaspoon finely grated lemon zest
  5. 1 medium shallot, thinly sliced
  6. 2 tablespoons red wine vinegar
  7. 2 large eggs
  8. 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  9. Fleur de sel
  10. Freshly ground pepper
  11. Flat-leaf parsley, for serving
  12. 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. Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.
  4. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.
  5. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve at once.

Suggested Pairing

Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity.

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