Tomato-and-Anchovy Salad with Garlic Cream
Recipe from
Food & Wine
Daniel Humm varies the ingredients for this lovely appetizer depending on what he finds at the farmers' market -- on good days, beautiful heirloom tomatoes. He tosses them with briny oil-and-vinegar-marinated white anchovies, also known by the Spanish name boquerones, which are available at the deli counter of many specialty-food stores.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
-
6garlic cloves, halvedsee savings
-
1/4 cupmilksee savings
-
Salt and freshly ground peppersee savings
-
2 poundsassorted heirloom tomatoes, cut into wedges and slicessee savings
-
1/4 cupsmall basil leavessee savings
-
1/4 cupextra-virgin olive oilsee savings
-
12white anchovy filletssee savings
-
2 teaspoonsaged balsamic vinegarsee savings
Directions
1.
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.
2.
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.
3.
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.
Add Your Review
Related Recipe
Articles
Taco Salad: Make the Takeout
...The idea of eating the "bowl" your taco salad comes in is half the fun of ordering one at your.... But even though they might have salad as part of their name, the taco salad you eat at the cantina or pick... up to go often has a deep-fried shell and is loaded with fat (in the form of huge blobs of sour cream... read more...
...The idea of eating the "bowl" your taco salad comes in is half the fun of ordering one at your.... But even though they might have salad as part of their name, the taco salad you eat at the cantina or pick... up to go often has a deep-fried shell and is loaded with fat (in the form of huge blobs of sour cream... read more...
The Blues Salad: Dinner for $10
... those warm spring and summer nights, sometimes there's nothing that hits the spot like a good salad.... This Blues Salad fits the bill to a T: leafy greens, lightly toasted walnuts and the sharp bite of blue... vinegar well ahead of time and keep it on hand all summer long). Not only that, but this Blues Salad... read more...
... those warm spring and summer nights, sometimes there's nothing that hits the spot like a good salad.... This Blues Salad fits the bill to a T: leafy greens, lightly toasted walnuts and the sharp bite of blue... vinegar well ahead of time and keep it on hand all summer long). Not only that, but this Blues Salad... read more...
Caesar Salad with Chicken: Make the Takeout
... for ease (and food safety). So you simply combine salad oil, egg product, vinegar, lemon juice, garlic...When lunchtime rolls around, a lot of us head to the corner deli or salad bar to grab sandwiches... and salads, with the chicken Caesar salad close to the top of the list. It gives you lean protein and greens... read more...
... for ease (and food safety). So you simply combine salad oil, egg product, vinegar, lemon juice, garlic...When lunchtime rolls around, a lot of us head to the corner deli or salad bar to grab sandwiches... and salads, with the chicken Caesar salad close to the top of the list. It gives you lean protein and greens... read more...
More Great Recipe Ideas from Food & Wine
