Oxheart Tomato Salad with Pickled Anchovies
Australian Gourmet Traveller recipe for oxheart tomato and fennel salad with pickled anchovies.
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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
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