Anchovy, Little Gem, And Tomato Salad
- 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
- 1/3 cup
- 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
- Marinated white anchovies (also called boquerones) can be found at specialty foods stores and at tienda.com.
- Preheat oven to 400u0b0. 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.
tomatoes, kosher salt, olive oil, gem lettuce, fresh curly parsley, white anchovies
Taken from www.epicurious.com/recipes/food/views/anchovy-little-gem-and-tomato-salad-365813 (may not work)