Cherry tomato salad with anchovy-flavored croutons and parmesan dressing
Doses are for 4 servings.
Ingredients
| 50 ml | olive oil (for croutons) | |
| 2 | garlic cloves, crushed | |
| 2-4 | anchovy fillets, well drained | |
| 1/2 | baguette or other white bread, crusts removed, cut into small cubes | |
| — | salt and black pepper | |
| 2-3 tbsp | olive oil (for dressing) | |
| 1 tbsp | 15 ml | balsamic vinegar |
| 1 tsp | 5 ml | Worcestershire sauce |
| 30-40 g | freshly grated parmesan | |
| 8-10 | red cherry tomatoes | |
| 8-10 | yellow cherry tomatoes | |
| 8-10 | orange cherry tomatoes | |
| — | fresh basil leaves |
Instructions
For the croutons:
- Finely chop the anchovy fillets or mash them with a fork.
- Heat the olive oil in a non-stick pan. Add the garlic and anchovies. Fry for about 20 seconds until they release their aroma. Remove the garlic.
- Add the bread cubes to the oil. Season with salt and pepper. (The salt can be omitted, as the anchovies are salty enough.) Stir well until they soak up the oil and toast in the pan until golden and crispy.
- The croutons can also be baked in the oven.
For the dressing:
- Combine the balsamic vinegar and Worcestershire sauce. While whisking, add the olive oil in a thin stream a little at a time. Finally add the parmesan, salt and pepper to taste. (The salt can again be omitted.)
For the salad:
- Halve the tomatoes. Toss with the dressing. Add the croutons and fresh basil leaves. Serve immediately.
- Extra parmesan is never too much.
Note: The cherry tomatoes can be replaced with regular tomatoes, diced. The croutons and dressing can also be used for other salads, such as a mix of green salads.