Cherry Tomato salad with Anchovy Dressing
Cherry Tomato salad with Anchovy Dressing
Philip Cain
This is a delicious tomato salad, excellent for buffets and summer picnics.
Serves 6-8
Ingredients
250-300 gm. cherry tomatoes. If you can have a mix of yellow, red and orange ones, they will look more colourful
Dressing;
1/2 tin (25 gm.) anchovy fillets in oil
2 garlic cloves, peeled
1/2 tsp. rock or Malden salt
A good sprinkle of freshly ground black pepper (to taste)
2 tbsp. vinegar, a 50/50 mix of Balsamic vinegar and white wine vinegar
2 tbsp. sunflower oil
2 tbsp. olive oil
A handful of fresh Basil leaves, roughly torn or chopped
For croutons
3 slices of large bread, crust removed
Instructions
Wash, dry and halve cherry tomatoes. Keep aside in a bowl.
To make the dressing, mash the anchovy fillets, salt and garlic together to make a paste. Transfer to a small bowl. Add the two vinegar mix and then the two oils and the salt. Mix.
To make croutons, slice crusts off and cut each slice into squares (5/5 cuts through each slice). Spread them on a tray and leave in a warm oven at 300? F/150 ? C for half an hour. Then grill on both sides until lightly browned. They should be crisp.
Add the dressing to the tomatoes and mix gently. Keep in the fridge for 1 hour.
Just before serving, add basil leaves and croutons to the chilled tomatoes. Serve immediately, while the croutons are still crisp.
