Tomato Salad With Anchovy Toasts
Published August 4, 2015
Evan Sung for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VINAIGRETTE
1 large shallot, finely diced
2 small garlic cloves, minced
2 tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
¼ cup extra-virgin olive oil
FOR THE ANCHOVY TOASTS
1 small garlic clove
Salt
3 or 4 anchovy fillets, rinsed
2 tablespoons olive oil
12 baguette slices, toasted
FOR THE SALAD
3 pounds ripe summer tomatoes of different colors and shapes, sliced
Salt
Ground black pepper
Handful of black olives, niçoise or other
Basil leaves for garnish
Nutritional analysis per serving (6 servings)
23 grams carbs; 2 milligrams cholesterol; 237 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 4 grams fiber; 665 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Always allowing for taste (for which there's still no accounting), the heirlooms to look for here are green Zebras. But in the interests of simplification--shock and horror!--good-quality anchovy paste and garlic purée, both in tubes, can easily be used for the toasts, with no sacrifice of flavor.
I would normally agree with your assessment of the vinaigrette. However, there was this small restaurant in LA around the corner from my home that made almost the same thing, with the addition of goat cheese. The tomatoes were all heirloom, all grown in their garden and all wonderful, but the vinaigrette really helped tie it all together.
Absolutely agree with the tubes. Even tubes of tomato paste rather than those small cans. In tubes these products can last a good long time under refrigeration and are always ready when wanted or needed. Wouldn't be without them.
I like this recipe - I will say, in this case, it makes a BIG difference what anchovy brand one uses. I had an inexpensive tin, and it was noticeable. But the tomatoes came from a local produce stand - delish!
Absolutely delicious! Excellent suggestion to roast the anchovy paste garlic. For my vinaigrette, I include lemon juice and a bit of grey poupon with the s&p, shallot, garlic, evoo, red wine vinegar.
I would love to have the ability to choose a note or two to add to print-outs.