April 9, 2010
Tomato and Endive Salad with Anchovy Vinaigrette
1 small red onion, thinly sliced
1 small endive
3 ripe and firm tomatoes
sea salt and pepper
2 ozs. fillet of anchovies (Star brand)
¼ cup extra virgin olive oil
2 cloves garlic, crushed
1 tsp. Dijon mustard
small handful of fresh basil leaves
4 Tbsp. brown rice vinegar (or white will do)
1.Rinsed and washed off excess oil from anchovies. In a food processor add half of the anchovies, garlic, vinegar, and blend. Slowly add oil and then the basil leaves till fine and smooth texture. Chill in the refrigerator while you prepare the greens.
2. Gently peel and washed the endive leaves and drained well. Cut tomatoes into wedges or slices. Arrange the tomatoes, endives, anchovies, and onions on a platter or individual plate. Drizzle with vinaigrette over the salad and season with pepper. Serve immediately.