Baby gem, tomato and anchovy salad

Baby gem, tomato and anchovy salad

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This refreshing summer salad is particularly good when tomatoes are at their best. The dressing is a great way to use over-ripe tomatoes that you might otherwise throw out. I sometimes add a deseeded red chilli to the dressing when I blitz it, for a spicy kick. It’s a great salad to serve alongside a perfectly roasted chicken or a whole baked or barbecued fish.

Ingredients

Quantity Ingredient
4 baby gem lettuce, cores removed, leaves separated
24 baby plum tomatoes, halved crossways
16 good-quality anchovies in oil, sliced in half lengthways
12 basil leaves
2 tablespoons chopped parsley

For the dressing

Quantity Ingredient
6 very ripe plum tomatoes, chopped
12 basil leaves
2 garlic cloves, peeled and roughly chopped
1 teaspoon caster sugar
200ml extra virgin olive oil
sea salt
freshly ground black pepper

Method

  1. To make the dressing, using a freestanding or stick blender, blitz the tomatoes with the basil, garlic, sugar and olive oil in a bowl or jug until smooth. Line a bowl or jug with muslin, pour in the dressing and squeeze the muslin to extract as much liquid as possible, leaving the solids in the cloth. Season the dressing with salt and pepper to taste.
  2. To assemble the salad, place the ingredients in a large bowl, pour over the dressing and mix gently but thoroughly. Serve straight away.
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