Oxheart tomato and fennel salad with pickled anchovies


Pickled anchovies can be polarising; classic Cantabrian-style salted anchovy fillets would also work well here.

You'll need

4 yellow oxheart tomatoes, thickly sliced 1 fennel bulb, shaved, fronds reserved 16 pickled white anchovies (see note) 2 tbsp each coarsely chopped flat-leaf parsley, basil and dill   Champagne vinegar dressing 2 tbsp Champagne vinegar 1 garlic clove, grated on a microplane Finely grated rind and juice of 1 lemon 2 tbsp each extra-virgin olive oil and sunflower oil, plus extra to serve To serve: crusty white bread

Method

  • 01
  • For Champagne vinegar dressing, whisk ingredients in a bowl, season to taste, and set aside.
  • 02
  • Arrange tomatoes on a platter, then top with fennel and anchovies, scatter herbs and reserved fennel fronds over, drizzle with Champagne vinegar dressing and serve with crusty bread.

Note Pickled white anchovies are available from David Jones food halls and select delicatessens.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Dry fino.

Featured in

Feb 2014

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes

recipes

Flathead with crushed peas

Fast seafood recipes

recipes

Pumpkin pilaf with ricotta and pepitas

Fast summer dinners

recipes

Lamb with orzo and olives

Six fast noodle recipes

recipes

Prawns with black beans, chorizo and chipotle

Egg sandwich

recipes

conversion tool