Anchovy Little Gem And Tomato Salad Food

ANCHOVY, LITTLE GEM, AND TOMATO SALAD

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.

CAESAR'S LITTLE TOASTED GEM

Steps:

• In a large mixing bowl, whisk together the yogurt, anchovy paste, garlic, lemon juice, salt and pepper. Drizzle in 2 tablespoons olive oil while whisking. Mix in the Parmesan and taste for seasoning. Add the lettuce to the bowl with the dressing and toss well, ensuring that the leaves are coated in dressing. Transfer the salad to a serving plate. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the toasted breadcrumbs and Parmesan to your liking. Freshly crack pepper on top. Eat and enjoy!

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.

SUMMER ANCHOVY SALAD

Steps:

• Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.

GREEK SALAD WITH ANCHOVIES FOR TWO

Steps:

• Whisk lemon juice, oil, garlic, oregano, salt and pepper in a medium bowl until well combined.
• Add lettuce, tomatoes, cucumber, chickpeas, feta, onion and olives; gently toss to combine.
• Divide the salad between 2 plates and top with anchovies.
• Can be eaten with warm pita breads, if desired.

TOMATO SALAD WITH ANCHOVY TOASTS

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.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
• Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

TOMATO AND BREAD SALAD WITH GARLIC-ANCHOVY DRESSING

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.

SUMMER SALAD WITH ANCHOVY DRESSING

Steps:

• Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
• For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

TOMATOES WITH BASIL AND ANCHOVIES

Steps:

• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Whisk in 3 tablespoons olive oil. Season with salt and pepper.
• Put anchovies in a small bowl and cover with milk. Leave for 5 minutes, then carefully rinse with water and blot with paper towels. (Alternatively, skip the milk and simply rinse anchovies with water and blot.) Transfer to a small plate and drizzle with 1 tablespoon olive oil.
• About 5 or 10 minutes before serving, place tomatoes in a large, deep platter or low-sided serving bowl. Season generously with salt and pepper, then add vinaigrette and toss gently to coat.
• Just before serving, add the basil leaves and toss gently. Garnish with anchovy fillets and a sprinkling of crushed red pepper, if desired.