Anchovy, Little Gem, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine. Ingredients:
4 ripe tomatoes on the vine (about 1 1/3 pounds), stemmed, halved lengthwise |
kosher salt and freshly ground black pepper |
1 1/2 tablespoons olive oil |
12 whole marinated white anchovy fillets (boquerones), drained |
1 head little gem lettuce (about 4 ounces), leaves separated |
3 tablespoons finely chopped fresh curly parsley |
Directions:
1. 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.
2. 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.
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