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Anchovy, Little Gem, and Tomato Salad Recipe

Anchovy, Little Gem, and Tomato Salad Recipe

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Ingredients:

Serving

4 ripe tomatoes on the vine (about 1 1/3 lb), stemmed , halved lengthwise
kosher salt and freshly ground black pepper
1 1/2 tbsp olive oil
12 whole marinated white anchovy fillets (boquerones), drained
1 head little gem lettuce (about 4 oz), leaves separated
3 tbsp finely chopped fresh curly parsley

Directions:

Preheat oven to 400°. Place tomatoes in an 8x8x2 glass baking dish. Season with salt and pepper, then drizzle with oil. Roast tomatoes until softened, about 30 minutes. Let cool. Transfer tomatoes to a large bowl, leaving juices behind. Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
Add anchovies and lettuce to bowl with tomatoes. Drizzle vinaigrette over. Toss salad to coat (it's best if you use your hands). Season salad to taste with salt and pepper. Sprinkle parsley over and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.12 Kcal (344 kJ)
Calories from fat	47.51 Kcal
		% Daily Value*
Total Fat	5.28g	8%
Sodium	1.6mg	0%
Potassium	15.79mg	0%
Total Carbs	7.71g	3%
Sugars	0.03g	0%
Dietary Fiber	3.1g	12%
Protein	1.59g	3%
Vitamin C	3.8mg	6%
Iron	0.2mg	1%
Calcium	3.9mg	0%

Amount Per 100 g
Calories	51.68 Kcal (216 kJ)
Calories from fat	29.9 Kcal
		% Daily Value*
Total Fat	3.32g	8%
Sodium	1mg	0%
Potassium	9.94mg	0%
Total Carbs	4.85g	3%
Sugars	0.02g	0%
Dietary Fiber	1.95g	12%
Protein	1g	3%
Vitamin C	2.4mg	6%
Iron	0.1mg	1%
Calcium	2.5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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