Heirloom Tomato Salad with Warm Anchovy Vinaigrette

Makes 4

Ingredients

Directions

  1. 1 of 2 In a small sauce pot, heat 1 tbsp of the olive oil over low heat until shimmering. Add shallot and anchovies and cook, stirring, until shallot has softened and anchovies fall apart and dissolve in oil, 2 to 3 minutes. Stir in red pepper flakes. Add vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in remaining 4 tbsp olive oil.
  2. 2 of 2 Arrange tomato wedges on a platter and spoon warm vinaigrette over them. Garnish with parsley leaves and serve immediately.
Nutrition Information for Heirloom Tomato Salad with Warm Anchovy Vinaigrette
Servings Per Recipe: 4
Per Serving: