Anchovy & Cherry Tomato Salad
I made this last night out of the most recent Eating Well magazine and enjoyed it.
Anchovy & Cherry Tomato Salad
1/2 cup chopped fresh chives
6 anchovy fillets (one can, basically), finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoon sherry vinegar (I went white wine vinegar, because I thought it said sherry when I read the recipe)
1 teaspoon whole grain mustard
1/2 teaspoon pepper
1/4 teaspoon salt
2 pints cherry tomatoes, halved
1. Whisk chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined.
2. Add in tomatoes. Stir well.
Eat with some crusty bread for sopping up the dressing. The anchovies are noticeably, but far from overpowering.
Anchovy & Cherry Tomato Salad
1/2 cup chopped fresh chives
6 anchovy fillets (one can, basically), finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoon sherry vinegar (I went white wine vinegar, because I thought it said sherry when I read the recipe)
1 teaspoon whole grain mustard
1/2 teaspoon pepper
1/4 teaspoon salt
2 pints cherry tomatoes, halved
1. Whisk chives, anchovies, oil, vinegar, mustard, pepper and salt in a large bowl until well combined.
2. Add in tomatoes. Stir well.
Eat with some crusty bread for sopping up the dressing. The anchovies are noticeably, but far from overpowering.