Anchovy Little Gem And Tomato Salad Recipes

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TOMATO SALAD WITH ANCHOVY TOASTS



Tomato Salad With Anchovy Toasts image

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

1 large shallot, finely diced
2 small garlic cloves, minced
2 tablespoons red wine vinegar
Pinch of salt
Pinch of ground black pepper
1/4 cup extra-virgin olive oil
1 small garlic clove
Salt
3 or 4 anchovy fillets, rinsed
2 tablespoons olive oil
12 baguette slices, toasted
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

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

TOMATO AND ANCHOVY SALAD



Tomato and Anchovy Salad image

Provided by Posh Journal

Time 15m

Number Of Ingredients 7

3 cups plum tomatoes (cut into wedges and slices)
1/4 cup olive oil
1 tablespoon chopped garlic
2 teaspoons balsamic vinegar
12 small white anchovy fillets
6 leaves small basil
1/4 cup fresh sliced green beans

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.

ANCHOVY, LITTLE GEM, AND TOMATO SALAD



Anchovy, Little Gem, and Tomato Salad image

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

4 ripe tomatoes on the vine (about 1 1/3 pounds), stemmed, halved lengthwise
Kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
1/3 cup Dijon Vinaigrette
12 whole marinated white anchovy fillets (boquerones), drained
1 head Little Gem lettuce (about 4 ounces), leaves separated
3 tablespoons finely chopped fresh curly parsley
Ingredient info: Marinated white anchovies (also called boquerones) can be found at specialty foods stores and at tienda.com.

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.

TOMATO-ANCHOVY SALAD



Tomato-Anchovy Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
8 anchovy fillets
1 clove garlic, minced
1 teaspoon finely chopped fresh rosemary leaves
2 pounds assorted heirloom tomatoes, sliced or chopped
Freshly ground pepper
Ricotta Crostini, for serving (optional)

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.

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