Entrees

Ricotta and tomato salad with anchovy dressing

Name: Ricotta tomato salad anchovy dressing
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 400g fresh ricotta; 8 heirloom tomatoes, thickly sliced; 1 cup (70g) loosely packed basil leaves; 1/2 garlic clove; 48g can anchovies in oil; 2 tsp sherry vinegar; Juice of 1/2 a lemon; 1 tbs extra virgin olive oil

Rate now

15m

Ricotta and tomato salad with anchovy dressing

Jump to recipe

by Dave Verheul

Apr 04, 2018

This ricotta and tomato salad has been on the Embla menu. It's a delicious way to highlight end-of-season tomatoes, and there's a nice balance of flavours with the anchovy and vinegar, says chef Dave Verheul.

400g fresh ricotta
8 heirloom tomatoes, thickly sliced
1 cup (70g) loosely packed basil leaves

Anchovy dressing

1/2 garlic clove
48g can anchovies in oil
2 tsp sherry vinegar
Juice of 1/2 a lemon
1 tbs extra virgin olive oil

Method

1.

For the anchovy dressing, using a mortar and pestle, pound the garlic to a smooth paste. Add anchovies, anchovy oil, vinegar, lemon juice and olive oil and carefully pound to combine. Set aside.
2.

To serve, crumble ricotta and divide among serving plates. Divide tomatoes among plates and spoon over anchovy dressing. Season with salt flakes and black pepper, and scatter with basil leaves to serve.