TOMATO SALAD WITH ANCHOVY TOASTS
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
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-ANCHOVY SALAD
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.
TOASTED BAGUETTE WITH TOMATOES AND ANCHOVIES
Categories Bread Fish Tomato Cocktail Party Quick & Easy Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Using coarse grater held over medium bowl, grate tomatoes down to skin. Discard skin. Add 1/3 cup olive oil and garlic to grated tomatoes. Season mixture to taste with salt and pepper. (Tomatoes can be prepared 2 hours ahead. Let stand at room temperature.)
- Place toast pieces on platter. Drizzle with additional oil. Place anchovies in small bowl. Serve toast, passing tomatoes and anchovies alongside.
TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING
Make this ONLY if you have access to GOOD, summertime tomatoes. It's just not the same with those blah, pale, pseudo-tomatoes. This is wonderful for a summer supper!
Provided by KathyP53
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Core and halve tomatoes, then cut each half into 4-5 wedges. Toss wedges with salt in a large bowl; let rest until small pool of liquid accumulates, 15-20 minutes.
- Meanwhile, whisk oil, vinegar, garlic, basil, anchovies, and pepper to taste in small bowl. Pour mixture over tomatoes and accumulated liquid; toss to coat. Set aside to blend flavors, about 5 minutes.
- Add bread cubes; toss to combine. Adjust seasonings. Sprinkle with some freshly grated Parmesan cheese and serve immediately.
Nutrition Facts : Calories 110, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.7, Sodium 330.4, Carbohydrate 9.4, Fiber 1.8, Sugar 3.6, Protein 2.4
RED CHICORY SALAD WITH MOZZARELLA TOASTS AND LEMON ANCHOVY DRESS
Make and share this Red Chicory Salad With Mozzarella Toasts and Lemon Anchovy Dress recipe from Food.com.
Provided by hectorthebat
Categories < 15 Mins
Time 14m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush the baguette slices with oil then grill just on one side for 1 minute. Slice the mozzarella into 8 pieces and put on the untoasted side of the bread. Set aside.
- In a small frying pan, heat the oil, then add the garlic, chilli, and anchovy. Cook on a low heat for 2 minutes, or until the anchovy melts. Turn up the heat and add the lemon juice, sugar, and a grind of black pepper and let it reduce for a minute. Remove from the heat and add the lemon zest.
- Grill the cheese toasts until melted. Separate the chicory leaves, and divide between 4 plates, then pour the warm dressing over the top. Scatter over the parsley and serve with the warm cheesy toasts.
Nutrition Facts : Calories 617.6, Fat 23.9, SaturatedFat 8.6, Cholesterol 40.4, Sodium 1007.6, Carbohydrate 75, Fiber 3.5, Sugar 4.2, Protein 26.6
ANCHOVY, LITTLE GEM, AND TOMATO SALAD
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
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.
CRUNCHY TOMATO, PEPPER AND ANCHOVY TOASTS
There are so many anchovies to choose from at the supermarket. I always aim for the ones in a glass jar or in any packaging where I can actually see the fillets. I look for pristine, firm fillets, with their silvery skin or without, that look like an invitation to eat! For this recipe, I like the pure taste of fish simply packed in a neutral oil or olive oil and without excessive herbs or spices. Piquillo means 'little beak' in Spanish. Named for their shape, these peppers are sweet and come fire-roasted and peeled. The result? A luscious ready-to-eat red pepper with great texture. I like to put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast.
Provided by Alex Guarnaschelli
Categories main-dish
Time 35m
Yield 4 servings (makes 12 toasts)
Number Of Ingredients 11
Steps:
- Prepare the vinaigrette: In a medium bowl, whisk together the 4 tablespoons olive oil with the vinegar, parsley, garlic and 1 tablespoon of the oil from the jar of anchovies. Add the piquillo peppers, tomato and red pepper flakes to the vinaigrette, and marinate for at least 20 minutes or up to 4 hours (refrigerated).
- Preheat the oven to 350 degrees F.
- Prepare the toasts: Arrange the baguette slices in a single layer on a sheet pan, brush them with olive oil and toast them in the oven until golden brown, 5 to 8 minutes. Turn the slices over and toast for an additional 3 to 5 minutes, until they are dry and crunchy.
- Serve: Spread the butter on the toasts, top each toast with the marinated peppers and tomatoes. Add 2 anchovy fillets on top, and drizzle with more vinaigrette. Season with flaky sea salt. Serve immediately.
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