Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette
Tomatoes in summer are ripe to be celebrated, and this salad provides a dinner-worthy opportunity. The jumble of tomatoes, peppers, potatoes, cooked egg, and cheese make this salad versatile, yet hearty enough for all palates. Use a fork to cleave the manchego into bite-size pieces; it’s quick and brings a rustic texture to the recipe.
- 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, broken with a fork into chunks (½ cup)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ANCHOVY VINAIGRETTE: In a small skillet, heat oil over medium-high heat. Add anchovy paste and garlic, and cook, stirring, until anchovies dissolve and garlic is fragrant, 1 minute. Whisk in vinegar. Set aside to cool to room temperature.
- SALAD: In a medium saucepan fitted with a lid, place a steamer basket over 1 inch of salted water. Bring water to a boil. Fill steamer basket with potatoes, cover, and reduce heat to medium-low. Steam potatoes until tender, 12 to 15 minutes.
- Meanwhile, in a small saucepan fitted with a lid, place eggs and add enough water to cover by 1 inch. Bring water to a simmer over medium heat, about 12 minutes. Once water begins to bubble, remove saucepan from heat and cover. Let eggs stand in hot water 8 minutes, then place under cold running water until cool enough to handle. Remove shells, and cut eggs into quarters.
- On a large serving platter, scatter tomatoes, pepper, manchego, cooked potatoes, and quartered eggs. Sprinkle with salt and pepper, and spoon dressing over the salad before serving.
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