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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

Michael Cimarusti
August 2005

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Recipe Summary

total:
20 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Notes

Marinated white anchovies are available at specialty markets.

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