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Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette

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.
  1. 2 tablespoons olive oil
  2. 1 teaspoon anchovy paste
  3. 1 finely grated garlic clove
  4. 1 tablespoon white wine vinegar
  1. 12 red-skinned new potatoes (12 ounces), quartered
  2. 4 large eggs
  3. 4 heirloom tomatoes (1¾ pound), roughly cut into 1-inch pieces
  4. 1 Fresno or jalapeño pepper, sliced
  5. 3 ounces manchego, broken with a fork into chunks (½ cup)
  6. Kosher salt, to taste
  7. Freshly ground black pepper, to taste
  1. 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.
  2. 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.
  3. 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.
  4. 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.
culture: the word on cheese http://culturecheesemag.com/

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Stylist Laura Knoop

Laura Knoop is a New York City-based food stylist with a studio in Harlem.

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