red wine vinegar

Tomato Salad With Anchovy Vinaigrette

by Anne Maxfield on September 12, 2013

Accidental Locavore Tomato SaladThe only time the Accidental Locavore has been truly crazy about anchovies was years ago at  Chez Panisse. Other than that, I use them for cooking and make sure there are not big, stinky, pieces floating around. So I was curious and a little leery when this recipe for tomatoes with anchovy vinaigrette started popping up. Why would anyone want to ruin a good tomato (especially when the season is so short)? But even salad caprese has its limitations so I gave it a shot. This was originally from Food & Wine and serves 4. Use good quality olive oil and vinegar here.

  • 1 medium shallot, cut in half lengthwise, then thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 4 anchovies, minced
  • 1 garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  • 1 teaspoon Maldon Salt, or more to taste
  • Freshly ground pepper
  • About 8 basil leaves, thinly sliced (chiffonade), for serving

Accidental Locavore Making DressingIn a small bowl, toss the shallot with the vinegar and let stand for at least 10 minutes.

Arrange the tomatoes on 4 plates, or in a large serving bowl. Scatter the shallot and vinegar over the tomatoes.

In a small skillet, over medium-low heat, combine the olive oil, anchovies, garlic and lemon zest.

Warm the dressing to a gentle simmer; stir, mashing the anchovies slightly and let simmer 2 minutes.  Pour over the tomatoes and toss gently to combine. Taste and add salt and pepper if needed. Scatter the basil over the salad, serve and enjoy!

My verdict: I’ve made this twice in a week, so you can tell it was well received! The first time, the anchovies were a little too assertive for my taste, so the next go-round, I cooked them a little longer, letting them “melt” into the oil. If you’re an anchovy fan, mince them in bigger pieces and just let the oil warm. What made this a great dish was the crunch of shallots in contrast to the ripe tomatoes, with the lemon zest adding a bright note. Add in a few great tomatoes and this is a fabulous salad!

 

 

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Recipe for Classic Vinaigrette

by Anne Maxfield on September 25, 2011

Accidental Locavore French LettuceUsually the Accidental Locavore makes a vinaigrette using lemon juice and olive oil, but every now and then you need to revert to a classic  French vinaigrette.

  • 1 small shallot or garlic clove, finely minced
  • 1/2 cup good olive oil
  • 1/4  cup good red wine vinegar
  • 1 tablespoon Dijon mustard (smooth or coarse or a mix)
  • Salt & pepper to taste
  • 1 teaspoon herbs de Provence (optional)

Put everything in a jar and shake it up, otherwise, add everything to a small bowl or measuring cup and beat it with a fork until well combined. It will start to thicken as it becomes emulsified. Pour over salad greens, toss to mix well, serve and enjoy!

 

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