Spanish White Anchovy and Cocktail Tomato Salad
- Prep Time: 5 minutes
- Cooking Time: 0
- Serves 4
Ingredients
- 20 Backyard Farms Cocktail Tomatoes, cut in quarters
- 1 bunch basil, small torn leaves
- 1 small red onion, very thinly sliced
- 3 tablespoons high quality extra virgin olive oil
- 2 pinches flake sea salt (such as Jacobsen or Malden)
- 3 turns coarse cracked pepper
- 1 lemon
- 12-15 Spanish white anchovies
Preparation
Place Cocktail Tomatoes on a plate. Place anchovies over the tomatoes and arrange shaved onions and basil on top. Drizzle olive oil over the dish. Season with flake salt, cracked pepper, and a squeeze of lemon. Enjoy with some crusty bread.
Recipe by Mike Serpa, Executive Chef at Neptune Oyster in Boston, MA
