ANCHOVY, LITTLE GEM, AND TOMATO SALAD

Anchovy, Little Gem, and Tomato Salad image

Provided by Fergus Henderson

Yield Makes 4 servings

Number Of Ingredients 8

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4 ripe tomatoes on the vine (about 1 1/3 pounds), stemmed, halved lengthwise
Kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
1/3 cup Dijon Vinaigrette
12 whole marinated white anchovy fillets (boquerones), drained
1 head Little Gem lettuce (about 4 ounces), leaves separated
3 tablespoons finely chopped fresh curly parsley
Ingredient info: Marinated white anchovies (also called boquerones) can be found at specialty foods stores and at tienda.com.

Steps:

Preheat oven to 400°. Place tomatoes in an 8x8x2" glass baking dish. Season with salt and pepper, then drizzle with oil. Roast tomatoes until softened, about 30 minutes. Let cool. Transfer tomatoes to a large bowl, leaving juices behind. Pour vinaigrette into baking dish and whisk into the tomato juices to blend.
Add anchovies and lettuce to bowl with tomatoes. Drizzle vinaigrette over. Toss salad to coat (it's best if you use your hands). Season salad to taste with salt and pepper. Sprinkle parsley over and serve.