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Anchovy, Little Gem, and Tomato Salad


Anchovy, Little Gem, and Tomato Salad Recipe

Ingredients:
  • 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:
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