Heirloom Tomato Salad with Anchovy Vinaigrette

• servings: 4

Ingredients

¼ cup extra-virgin olive oil

4 anchovies, minced

1 garlic clove, minced

1 teaspoon finely grated lemon zest

1 medium shallot, thinly sliced

2 tablespoons red wine vinegar

2 large eggs

-1½ pounds assorted heirloom tomatoes-large ones sliced, small ones halved

Fleur de sel and freshly ground pepper Flat-leaf parsley and marjoram leaves, for serving

Directions

1. In a small skillet, combine the olive oil,

anchovies, garlic and lemon zest.

2. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

3. Bring a small saucepan of water to a boil.

Turn the heat to low and, when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled.

Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

4. Arrange the tomatoes on 4 plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

5. Warm the anchovy dressing over moderate heat to a gentle simmer; pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salad and serve.

WINE- Tangy, fresh tomatoes like the ones in this salad call for a vibrant white to match their acidity. Pour a Sauvignon Blanc like the 2010 Benziger or the 2011 Joel Gott.

Notes

"Although we call it an anchovy vinaigrette," says chef Amelia O'Reilly, "we like to keep the vinegar and anchovies separate until they're on the plate; otherwise the anchovies taste pickled."