“Don’t add salt.” Suzen was issuing a command, not a suggestion.
I had just described the dinner I was planning. I’m upstate and she’s in the city. Her antennae are always up when I’m on my own, the kitchen is mine, and she’s wondering what the devil I’m going to create.
“No salt,” I replied calmly. “Just pepper.” Actually, I was already in the pepper-only mode. Even I have my salt limits.
This salad is the Really Simple class. You can make this in less than a minute. Uh, but you shouldn’t. There’s some slicing involved and I want all your fingertips in place at the end.
Here’s the idea: top fresh tomato with anchovies and capers then add some balsamic vinegar. It’s simple, quick, and thoroughly satisfying. The intensity of the anchovies, the capers, and the vinegar will generate a sizzle in your mouth.
Anchovy, Caper and Tomato Salad
Yield: 1 serving
- 1 medium tomato, still firm and meaty
- 10 white anchovy fillets
- 1 tablespoon of capers
- 1/3 cup balsamic vinegar
- Chives, optional
Wash and dry the tomato. Slice it into 6-8 pieces. Arrange the pieces on a plate. Place the anchovy fillets on top of the tomato slices, then top with the capers. Pour the vinegar over the tomatoes. Flavor with fresh pepper.
If you desire, decorate with some diced chives.
Source: Brian O’Rourke