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Sliced Tomatoes with Anchovy and Roasted Garlic Vinaigrette

By

Bon Appetit

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • Anchovy & Roasted Garlic Vinaigrette
  • Ingredients
  • SERVINGS: MAKES 1 1/4 CUPS
  • 1 head garlic
  • 4 anchovies, chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons Sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • Salt and pepper
  • Cucumbers, peeled, seeded and sliced
  • Tomatoes, sliced

Details

Adapted from bonappetit.com

Preparation

Step 1

Halve head of garlic crosswise and wrap in foil, cut side up. Roast in a 450° oven until tender, about 45 minutes. Let cool, then squeeze cloves into a medium bowl. Add anchovies; mash with a fork into paste.
Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive oil and vegetable oil. Whisk until combined. Season with salt and pepper. Serve over tomato slices or peeled, seeded cucumber slices.

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