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