Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette | culture: the word on cheese
A jumble of tomatoes, peppers, potatoes, cooked egg, and manchego cheese make this salad versatile, yet hearty enough for all palates
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Ingredients
- 2 tablespoons olive oil
- 1 teaspoon anchovy paste
- 1 finely grated garlic clove
- 1 tablespoon white wine vinegar
- 12 red-skinned new potatoes (12 ounces, quartered)
- 4 large eggs
- 4 heirloom tomatoes (1¾ pound, roughly cut into 1-inch pieces)
- 1 Fresno or jalapeño pepper (sliced)
- 3 ounces manchego
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
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