Name: Oxheart tomato and fennel salad with pickled anchovies
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Oxheart tomato and fennel salad with pickled anchovies

Australian Gourmet Traveller recipe for oxheart tomato and fennel salad with pickled anchovies.

Ingredients

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

Main

1.For Champagne vinegar dressing, whisk ingredients in a bowl, season to taste, and set aside.

2.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.
Drink Suggestion: Dry fino. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Profile Claire Delmar

Ingredients

Method

Main

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