Summer Anchovy Salad

By LRay

Recipe by The Bon Appétit Test Kitchen

Photograph by Zach DeSart

August 2012

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Ingredients

Fresh Tomatoes
Olive Oil
Vinegar
Hard-boiled Egg
Capers
Anchovy Fillets
Flat-Leaf Parsley

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Cut tomatoes into fat wedges. Drizzle with olive oil and a splash of vinegar. Top with crumbled hard-boiled eggs (learn our fool-proof method of hard-boiling eggs here) and capers, then drape white anchovy fillets over. Top with some chopped flat-leaf parsley.