Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© James Merrell

How to Make It

Step 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.

Step 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.

Step 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.

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