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Heirloom Tomato Salad with Warm Anchovy Vinaigrette Recipe

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This recipe for Heirloom Tomato Salad with Warm Anchovy Vinaigrette is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 tablespoons extra-virgin olive oil
2 large shallots, finely chopped
4 anchovy fillets, chopped
1 pinch crushed red pepper
4 tablespoons sherry vinegar
10 heirloom tomatoes (3 to 4 lbs.), cut into wedges
(10 to 12)
1/2 cup loosely packed fresh flat-leaf parsley
Directions:
Directions:
Heat 2 tablespoons of the olive oil in a small saucepan over low until shimmering, 30 seconds to 1 minute. Add
shallots and anchovies, and cook, stirring constantly, until shallots have softened and anchovies fall apart and
dissolve, 2 to 3 minutes. Stir in crushed red pepper. Add vinegar, and cook, stirring often, until mixture has
reduced slightly, about 1 minute. Remove from heat. Whisk in remaining 9 tablespoons oil.
Arrange tomato wedges on a platter, and top with warm vinaigrette. Sprinkle with parsley, and serve immediately.

 

 

 

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