Recipes Heirloom Tomato Salad with Anchovy Vinaigrette 5.0 (28) 1 Review 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. Slideshow: Great Summer Salads By Food & Wine Editors Updated on July 18, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 30 mins Yield: 4 Ingredients 1/4 cup extra-virgin olive oil 4 anchovies, minced 1 garlic clove, minced 1 teaspoon finely grated lemon zest 1 medium shallot, thinly sliced 2 tablespoons red wine vinegar 2 large eggs 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved Fleur de sel Freshly ground pepper Flat-leaf parsley, for serving Marjoram leaves, for serving Directions In a small skillet, combine the olive oil, anchovies, garlic and lemon zest. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes. 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. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes. 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. Rate it Print