Sliced Tomatoes with Anchovy and Roasted Garlic Vinaigrette

By tammy1365

Bon Appetit

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

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.