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Salade de tomates with an anchovy vinaigrette


  • Whisk the garlic with the vinegar, oil, ground pepper, mustard and anchovies until well combined. 
  • To serve, arrange the tomatoes on a large plate, sprinkle with the basil and generously dress with the vinaigrette.


  • 2 garlic cloves, crushed
  • 2 tbsp white wine vinegar
  • 8 tbsp extra virgin olive oil
  • freshly ground pepper
  • 2 tspn Dijon mustard
  • 6 anchovies, finely chopped
  • 8 ripe different coloured tomatoes, cored & cut into bite-sized pieces
  • a good handful of torn basil leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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