Tomato-and-Anchovy Salad with Garlic Cream

Name: Tomato-and-Anchovy Salad with Garlic Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons aged balsamic vinegar; 12 fillets white anchovy fillets; 59 milliliters basil leaves; 6 smalls garlic cloves, halved; 907 grams assorted heirloom tomatoes, cut into wedges and slices; 59 milliliters milk; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper

Tomato-and-Anchovy Salad with Garlic Cream is a gluten free, primal, and pescatarian side dish. This recipe makes 4 servings with 194 calories, 5g of protein, and 15g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have aged balsamic vinegar, heirloom tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a small saucepan, cover the garlic with cold water and bring to a boil. Boil for 2 minutes, then drain. Repeat two more times, blanching the garlic until tender; drain and transfer to a mini food processor.

Ingredients you will need

Garlic

Water

Equipment you will use

Food Processor

Sauce Pan

Add the milk and puree until smooth. Season the garlic cream with salt and pepper.

Ingredients you will need

Salt And Pepper

Garlic

Cream

Milk

In a large bowl, toss the tomatoes and basil with 2 tablespoons of the olive oil and season with salt and pepper. Gently stir in the anchovies to combine.

Ingredients you will need

Salt And Pepper

Anchovies