Tomatoes With Basil and Anchovies
Published August 8, 2017
Karsten Moran for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
4 tablespoons extra-virgin olive oil
Salt and pepper
12 anchovy fillets
½ cup milk (optional)
3 pounds ripe tomatoes, any size, cut in wedges, slices or halves
1 ½ cups basil leaves, not too big, washed and dried
Pinch of crushed red pepper (optional)
Nutritional analysis per serving (4 to 6 servings)
12 grams carbs; 9 milligrams cholesterol; 160 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 3 grams fiber; 659 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 garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
- Step 2
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.
- Step 3
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.
- Step 4
Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.
Private Notes
Comments
I think I would blend the anchovies with the vinegar and oil instead of adding them whole to the salad. The vinegar will tame the amines (cause of the fishy taste) and will entice even those who find anchovies revolting to partake of this salad.
I whisk the garlic, shallots, salt, and pepper into the oil first, and then add the vinegar. It seems to emulsify better that way.
I chopped the anchovies up very fine so that no one would know they were in there! We had a big group over for brunch and they loved this salad---but might have balked if they had seen that anchovies were in there before digging in.
Incidentally, the leftovers transform into a delicious tomato sauce with a pinch of sugar and 90ish minutes of simmering (or however long it takes to reduce), followed by a few pulses in the blender. My picky 7-year-old said it was the best pasta sauce he's had.
Anchovies makes everything better. I’m not hiding mine. Yum!!!
This was great. Followed some suggestions and put some anchovy in the dressing and some on top. We love anchovies on bread so we made little bites and loved it. Also had on hand some lobster meat, cooked it up with garlic and evoo and mixed it in as well (at room temp). A delightful “slightly fishy” tomato salad which became dinner. The dressing is simple, and lovely.