Tomato, Asparagus and White Anchovy Salad with VinCotto

Tomato, Asparagus and White Anchovy Salad with Vino Cotto

A wonderful salad to enjoy summer’s sweetest and juiciest tomatoes with the salty kick of anchovies.
Great as a light lunch.

Ingredients
700gm tomatoes, mixed variety, cut in half or quartered
1 bunch asparagus
¼ spanish onion, finely sliced
½ cup basil leaves
25 ml Vinocotto
¼ cup extra virgin olive oil, extra
sea salt and cracked pepper
10 fillets marinated white anchovies, available at delicatessens
100g shaved Pecorino cheese, to serve
1 small chili, optional

Method

Blanch asparagus by adding them to a pot of boiling salted water. Cook for approx. 2 minutes or until they turn bright green. Remove asparagus from pot using a slotted spoon or tongs, and place them into an ice-water bath to preserve flavor and crisp texture. Remove and set aside. Cut into desired lengths.

In a large bowl, combine tomatoes, asparagus, onion, basil, sliced chili (optional) vino cotto and oil and season to taste. Toss and let stand for a few minutes to allow the tomato juices to extract.

Scatter with anchovies, shaved Pecorino, extra oil and vincotto.   Serve with fresh sour dough bread.

Enjoy!

Buy the Vino Cotto you need for this recipe online. Click here.