Tomato Caesar-esque Salad

Boston Globe

a day ago

6. Add the basil and transfer the salad to a bowl or platter. Garnish with extra anchovies, Parmesan, and a generous sprinkle of pepper.
4. Finely chop the anchovies, mashing them with the side of the knife, until they form a paste. Transfer to another bowl. Whisk in the lemon juice, mustard, Worcestershire, vinegar, garlic, 1/2 cup Parmesan, and a generous sprinkle of pepper. Whisk in the olive oil.
3. In a bowl large enough to hold all the ingredients, toss the tomatoes gently with a generous pinch of salt. Let them sit for 5 minutes.
2. Tear or cut the bread into 1-inch pieces. Spread them on the baking sheet. Sprinkle them with a small spoonful of oil from the can of anchovies. Add a sprinkle of olive oil and toss well. Spread in one layer. Transfer to the oven and bake for 15 minutes, turning once or twice, or until they are golden and crisp. If the bread is very fresh or dense, toasting may take up to 5 minutes longer.
From the cookbook ''Craveable: All I Want to Eat'' by London-based Seema Pankhania, who cooked in one of celebrity chef Gordon Ramsey's restaurants, this divine salad is loaded with anchovies. If you love them, you'll go crazy. ''Think of it like panzanella meets Caesar salad,'' writes Pankhania. First toast torn-up crusty bread to make big croutons, then toss them with ripe tomatoes, Parmesan, and an anchovy dressing. Add basil, more anchovies, and more Parmesan before serving. The croutons soak up the dressing and honestly, you can't get enough of them. Pankhania adds bacon and says to skip anchovies if you don't like them, but they do make the dish. If you've ever wondered what the word ''umami'' means, this salad has it in spades.
Serves 6
From the cookbook ''Craveable: All I Want to Eat'' by London-based Seema Pankhania, who cooked in one of celebrity chef Gordon Ramsey's restaurants, this divine salad is loaded with anchovies. If you love them, you'll go crazy. ''Think of it like panzanella meets Caesar salad,'' writes Pankhania. First toast torn-up crusty bread to make big croutons, then toss them with ripe tomatoes, Parmesan, and an anchovy dressing. Add basil, more anchovies, and more Parmesan before serving. The croutons soak up the dressing and honestly, you can't get enough of them. Pankhania adds bacon and says to skip anchovies if you don't like them, but they do make the dish. If you've ever wondered what the word ''umami'' means, this salad has it in spades.
½ loaf (1/2 pound) crusty, stale bread, such as sourdough or ciabatta 4 flat anchovies in oil (with extra oil from the can) Olive oil (for sprinkling) 4 large tomatoes, cored and cut into 2-inch pieces Salt and pepper, to taste Juice of 1 lemon 1 teaspoon Dijon mustard 1 tablespoon Worcestershire sauce 2 tablespoons red wine vinegar or white wine vinegar 2 cloves garlic, grated ½ cup freshly grated Parmesan cheese ¼ cup olive oil 1 large handful fresh basil Extra anchovies (for garnish) Extra freshly grated Parmesan (for garnish)
1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.
2. Tear or cut the bread into 1-inch pieces. Spread them on the baking sheet. Sprinkle them with a small spoonful of oil from the can of anchovies. Add a sprinkle of olive oil and toss well. Spread in one layer. Transfer to the oven and bake for 15 minutes, turning once or twice, or until they are golden and crisp. If the bread is very fresh or dense, toasting may take up to 5 minutes longer.
3. In a bowl large enough to hold all the ingredients, toss the tomatoes gently with a generous pinch of salt. Let them sit for 5 minutes.
4. Finely chop the anchovies, mashing them with the side of the knife, until they form a paste. Transfer to another bowl. Whisk in the lemon juice, mustard, Worcestershire, vinegar, garlic, 1/2 cup Parmesan, and a generous sprinkle of pepper. Whisk in the olive oil.
5. Add the anchovy dressing to the tomatoes. Add the croutons and mix again.