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
SUNDRIED TOMATO ANCHOVIES AND CAPERS
Steps:
- Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using.
TOMATOES WITH ANCHOVY DRESSING
This recipe is best made in late summer, when tomatoes of all types are intensely flavorful.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Heat the olive oil and garlic in a small skillet over low heat. Stir in the anchovies, and cook about 1 minute.
- Place the tomato wedges in a serving dish, and sprinkle lightly with the salt and pepper.
- Pour the warm dressing over the tomatoes, add the parsley, and toss well to coat. Serve immediately.
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
TOMATO-ANCHOVY SALAD
Steps:
- Heat oil, anchovies, garlic, and rosemary in a small skillet over medium-low heat, stirring occasionally, until anchovies break down, about 4 minutes. Place tomatoes in a bowl or on a platter; drizzle with anchovy mixture and season with pepper. Serve atop crostini or as a side dish.
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
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.
SLICED TOMATOES WITH FRESH HERB DRESSING
Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.
Provided by MOMAZIRLOTT
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Cholesterol 2.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 53.5 mg, Sugar 2.5 g
TOMATO AND ANCHOVY PASTA RECIPE BY TASTY
Here's what you need: unsalted butter, anchovies, panko breadcrumbs, freshly grated parmigiano-reggiano cheese, extra virgin olive oil, garlic, red pepper flakes, cherry tomato, kosher salt, white wine, spaghetti, lemon zest
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium heat. Add 4 of the chopped anchovy filets and cook for 1 minute, until they begin to melt.
- Add the panko bread crumbs and cook for 3 minutes, stirring frequently, until golden brown. Transfer the bread crumbs to a medium bowl and let cool to room temperature. Once cooled, toss with the Parmigiano-Reggiano cheese.
- Heat ¼ cup (60 ml) of olive oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the remaining 6 anchovies and cook for 2 minutes, stirring frequently, until the anchovies begin to melt into the oil.
- Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant.
- Add the tomatoes and stir to coat in the oil. Season with 1 teaspoon of salt and cook for 5 minutes, or until the tomatoes just begin to soften.
- Add the white wine and reduce the heat to low. Cook for 5 minutes, or until the sauce is reduced by half.
- Add cooked pasta and reserved cooking water to the pot with the tomatoes and stir to combine. Cook for 1 minute, until the pasta is well coated and saucy. Drizzle with the remaining tablespoon of olive oil and season with salt. Toss to coat.
- Serve the pasta topped with the anchovy bread crumbs and lemon zest
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 109 grams, Fat 22 grams, Fiber 6 grams, Protein 25 grams, Sugar 10 grams
SUMMER SALAD WITH ANCHOVY DRESSING
A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Nutrition Facts : Calories 256 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.54 milligram of sodium
CHARRED TOMATOES WITH EGG, ANCHOVIES AND BREAD CRUMBS
Charring tomatoes briefly over hot coals enhances their natural sweetness and adds a bit of smoky flavor. Use large tomatoes cut into thick slices, halve small tomatoes or thread whole cherry tomatoes on skewers. Paired with egg, anchovies, bread crumbs and a garlicky dressing, what's not to like?
Provided by David Tanis
Categories breakfast, lunch, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the bread crumbs: Heat oven to 350 degrees. Put bread cubes in a mixing bowl, drizzle with 2 tablespoons olive oil, season lightly with salt and pepper and toss well. Spread on a baking sheet in one layer and bake uncovered for 5 to 10 minutes, or until crisp and golden. Set aside to cool. When cool, crush into very coarse crumbs.
- Make the vinaigrette: Put the garlic in a small bowl with the vinegar, mustard and a pinch of salt. Whisk in 1/4 cup of olive oil. Set aside.
- Prepare a charcoal grill or light the broiler. Cut larger tomatoes into 1-inch-thick slices or leave smaller ones whole. Place tomatoes on the hottest part of the grill and let them char for about 3 minutes on one side if using a broiler, or place tomatoes on a baking sheet as close to the flame as possible. Tomatoes should still be firm.
- Place tomatoes and eggs on a platter or divide among 4 plates. Sprinkle lightly with salt and spoon dressing over. Drape anchovy fillets over eggs and add a generous handful of bread crumbs. Garnish with basil, parsley and crushed red pepper.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 589 milligrams, Sugar 6 grams, TransFat 0 grams
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