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Heirloom Tomato Salad with Warm Anchovy Vinaigrette

Photo: Cedric Angeles; Styling: Rachael Burrow

Active time 10 mins
Total time 20 mins
Yield

Serves: 8

Ingredients

  • 11 tablespoons extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 4 anchovy fillets, chopped
  • Pinch of crushed red pepper
  • 4 tablespoons sherry vinegar
  • 10 to 12 heirloom tomatoes (3 to 4 lbs.), cut into wedges
  • 1/2 cup loosely packed fresh flat-leaf parsley

How to Make It

  1. 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.

  2. Arrange tomato wedges on a platter, and top with warm vinaigrette. Sprinkle with parsley, and serve immediately.