Heirloom Tomato Salad with Anchovy Vinaigrette

• 1/4 cup extra-virgin olive oil
• 4 anchovies, minced
• 1 garlic clove, minced
• 1 teaspoon finely grated lemon zest
• 1 medium shallot, thinly sliced
• 2 tablespoons red wine vinegar
• 2 large eggs
• 1 1/2 pounds assorted heirloom tomatoeslarge ones sliced, small ones halved
• Fleur de sel
• Freshly ground pepper
• Flat-leaf parsley, for serving
• Marjoram leaves, for serving

1. In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.
2. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.
3. Bring a small saucepan of water to a boil.
4. Turn the heat to low and, when the water is simmering, gently place the eggs in the water.
5. Cook for 6 minutes, until lightly boiled.
6. Have an ice bath ready near the stove.
7. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes.
8. Peel the eggs.
9. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper.
10. Scatter the shallot and vinegar over the tomatoes.
11. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes.
12. Cut the eggs in half crosswise and place a half on each plate.
13. Scatter the parsley and marjoram over the salad and serve at once.

extravirgin olive oil, anchovies, garlic, lemon zest, shallot, red wine vinegar, eggs, ones, freshly ground pepper, parsley, marjoram leaves

Taken from www.foodandwine.com/recipes/heirloom-tomato-salad-anchovy-vinaigrette (may not work)