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Tomato-and-Anchovy Salad with Garlic Cream

Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market--on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.


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  • Total Time:
  • Servings: 4

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  • 6 small garlic cloves, halved
  • 1/4 cup milk
  • Salt and freshly ground pepper
  • 2 pounds assorted heirloom tomatoes, cut into wedges and slices
  • 1/4 cup small basil leaves
  • 1/4 cup extra-virgin olive oil
  • 12 white anchovy fillets
  • 2 teaspoons aged balsamic vinegar


How to make this recipe

  1. In a small saucepan, cover the garlic with cold water and bring to a boil. Boil for 2 minutes, then drain. Repeat two more times, blanching the garlic until tender; drain and transfer to a mini food processor. Add the milk and puree until smooth. Season the garlic cream with salt and pepper.
  2. In a large bowl, toss the tomatoes and basil with 2 tablespoons of the olive oil and season with salt and pepper. Gently stir in the anchovies to combine.
  3. Spoon the garlic cream onto plates and top with the tomato salad. Drizzle with the balsamic vinegar and the remaining 2 tablespoons of olive oil and serve.
Contributed By Photo © James Merrell Published July 2009

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