Heirloom Tomato Salad with Anchovy Vinaigrette

tomato-salad-anchovy-viniagrette

Ingredients

  • ¼ 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
  • 1½ pounds assorted heirloom tomatoes—large ones sliced, small ones halved
  • Fleur de sel
  • Freshly ground pepper
  • Flat-leaf parsley, for serving
  • Marjoram leaves, for serving

Directions

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