TOMATO AND ANCHOVY SALAD
Provided by Posh Journal
Time 15m
Number Of Ingredients 7
Steps:
- In a small bowl, whisk olive oil, chopped garlic and vinegar
- Toss the tomatoes, basil leaves, green beans and anchovy fillets
- Add all components to a salad bowl. Serve and enjoy.
TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING
Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!
Provided by KathyP53
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
- Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.
Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4
TOMATO SALAD WITH ANCHOVY TOASTS
Tomato salads are the ultimate summertime food. Ripe and sweet, tomatoes need little more than a good vinaigrette dressing. This salad has a niçoise bent, with anchovy toast and black olives.
Provided by David Tanis
Categories lunch, quick, salads and dressings, appetizer, main course
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the vinaigrette: Put the shallot and garlic in a small bowl. Add red wine vinegar, a pinch of salt and a pinch of pepper and macerate 5 minutes. Whisk in the olive oil and set aside.
- Make the anchovy toasts: Pound garlic to a paste with a little salt, then mash anchovy fillets into the paste. Stir in olive oil. Paint toasts lightly with anchovy mixture and set aside.
- Arrange tomatoes on a platter or in a low wide bowl. Season tomatoes with salt and pepper. Scatter olives over tomatoes. Whisk vinaigrette and spoon evenly over tomatoes. Garnish with basil leaves and anchovy toast.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 12 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 664 milligrams, Sugar 8 grams, TransFat 0 grams
FRESH MOZZARELLA & TOMATOES WITH ANCHOVY
My favorite summer salad! If you don't care for anchovy, chopped up some fresh basil. I prefer the salty, flavorful taste of anchovy with the best tomatoes and great quality mozzarella.
Provided by KathyP53
Categories Vegetable
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Alternate slices of tomato with mozzarella on platter. Sprinkle with salt and pepper. Scatter with chopped anchovy. Drizzle entire platter with olive oil and garnish with chopped parsley. Serve with slices of a crusty, rustic baguette rubbed with fresh garlic.
Nutrition Facts : Calories 207, Fat 13.8, SaturatedFat 7.7, Cholesterol 52.8, Sodium 804.3, Carbohydrate 4.9, Fiber 1.2, Sugar 3, Protein 16.1
SUMMER ANCHOVY SALAD
Provided by Bon Appétit Test Kitchen
Categories Tomato Quick & Easy Summer Healthy Anchovy Bon Appétit
Number Of Ingredients 7
Steps:
- Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.
TOMATOES WITH BASIL AND ANCHOVIES
A great tomato salad starts with great tomatoes. Buy ripe tomatoes in season from the market or farm stand, or, even better, pick them straight from the garden. The anchovies (they are rinsed briefly to tame them) are an important feature, the perfect counterpoint to the tomatoes' sweetness. Add a large handful of aromatic basil leaves just before serving.
Provided by David Tanis
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
- Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
- About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
- Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 612 milligrams, Sugar 7 grams
ANCHOVY, LITTLE GEM, AND TOMATO SALAD
Provided by Fergus Henderson
Categories Salad Tomato Side Roast Quick & Easy Lunch Healthy Lettuce Anchovy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place tomatoes in an 8x8x2" glass baking dish. Season with salt and pepper, then drizzle with oil. Roast tomatoes until softened, about 30 minutes. Let cool. Transfer tomatoes to a large bowl, leaving juices behind. Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
- Add anchovies and lettuce to bowl with tomatoes. Drizzle vinaigrette over. Toss salad to coat (it's best if you use your hands). Season salad to taste with salt and pepper. Sprinkle parsley over and serve.
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TOMATO-AND-ANCHOVY SALAD WITH GARLIC CREAM RECIPE
From foodandwine.com
Servings 4Total Time 30 mins
- 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.
- 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.
- 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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