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Anchovy, Little Gem, and Tomato Salad
- 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
- 1/4 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
Directions:View on Bon Appetit
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