Food editor TRISH DESEINE is making the most of SUN-GORGED TOMATOES this season …
High season tomatoes, shallot vinaigrette, anchovies & purslane
Another way of enjoying the fabulous flavours of the season’s sun-gorged tomatoes, this is a salad with earthy tastes and a little touch of freshness from the purslane. (You can use fresh parsley or thyme instead.)
10 minutes prep
3/4 medium tomatoes, chopped into bite size chunks
1/2 teaspoon Dijon mustard
1 teaspoon shallot vinegar
2 tablespoons olive oil
5 or 6 salted anchovies
1 small shallot, finely diced
Salt & pepper
Purslane to garnish
Whisk the mustard with the vinegar and then add the olive oil.
Toss the tomatoes in the vinaigrette, season lightly and leave to stand for 30 minutes or so.
Dress the salad with the anchovies draped over and the herbs sprinkled over. Serve with fluffy bread and a glass of icy rosé while the summer is still here.
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