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Figaro
I'm in the process of preparing this salad for the 2nd time. Instead of broiling the tomatoes or wasting propane on my grill, I heated a heavy, well seasoned steel skillet to screaming hot, brushed the tomato slices with a bit of olive oil & a pinch of salt. In less than 1 minute they were perfectly charred. I like to put the anchovies on the tomatoes and sprinkle chopped chives on the eggs.
Yummy!
Andree Abramoff
Love it! Especially with the anchovies. I added a few Calamata olives. What's there not to like indeed!
Norah Robb
8 minute eggs will not result in what is shown here. I bring large eggs to a boil in salted water then turn off heat. Leave eggs on stove in covered pan for 5 minutes. Drain and cover eggs in cold water or they will continue to cook.
Rita
Used umeboshi dressing on this instead of oil and vinegar. Great recipe and refreshing!
Figaro
I put my ex-large eggs in hot water on a hot burner; when boiling, turned temp to med-low & cooked 8.5 min; plopped them into ice water to chill. They came out perfectly, yolks were semi-soft just like the photo.
Rob Woods
What's with the rinsing of anchovies??
pete mac
Very good. Took a bit longer than 3 minutes over charcoal. Used a little lime zest in the dressing. Went well with grilled corn.
Andrew
Absolutely delicious!
PAM
Was in a hurry so skipped the bread crumbs and served over toast. Otherwise made as written and broiled the tomatoes. Dinner in under 20min and delicious.
Brit
I made this to go with grilled pork chops last week and it was delicious. Like others, I grilled my tomatoes on a cast iron grill pan stovetop. Husband and I decided we would prefer a small squirt of anchovy paste in the dressing over the actual anchovies. The bread crumbs and basil are necessary.
PutneyS
Charred the tomatoes in a cast iron pan with a bit of olive oil per Figaro. A delicious, easy dish; use panko instead of making breadcrumbs.
JDM
I'm trying to clean out the fridge of the too-many heirloom toms and all the CO peaches. In making another NYT Cooking recipe (pork roast and peaches in cast iron on the grill), I felt like heating up the big weber for just this meal was a waste. I threw on the toms, so I did not do this recipe exactly. But the elements are all there and DANG! Is this delish! I see the value of eating this as detailed but reheating those grilled toms in a pan, worked! Tho, I was not wild about the skin.
Lily
This is a delicious summer salad especially paired with other grilled foods. Some tips I have: 1) Use roma tomatoes or some other meatier tomato to minimize the amount of liquid that will drip everywhere when grilling. The extra liquid also makes the breadcrumbs soggy. 2) I like to crisp the anchovies in the pan before adding for an additional crunch. You could also make a anchovy mash to top the dish with.
Jim Baldwin
This recipe works well with smoked salmon substituted for the anchovy filet. I received big time praise when I fixed this for my other. Thanks NYT Cooking.
Rob Woods
What's with the rinsing of anchovies??
pete mac
I've now tried it a couple times using the broiler. This recipe really calls for a charcoal grill. Just much better that way, and worth the extra effort.
Figaro
I'm in the process of preparing this salad for the 2nd time. Instead of broiling the tomatoes or wasting propane on my grill, I heated a heavy, well seasoned steel skillet to screaming hot, brushed the tomato slices with a bit of olive oil & a pinch of salt. In less than 1 minute they were perfectly charred. I like to put the anchovies on the tomatoes and sprinkle chopped chives on the eggs.
Yummy!
Jennifer
delicious.
Sarah
Tasty, but mine turned into a big moosh and was not as attractive looking as this. I ended up spooning it onto toast. Wouldn't make it again.
pete mac
Very good. Took a bit longer than 3 minutes over charcoal. Used a little lime zest in the dressing. Went well with grilled corn.
Norah Robb
8 minute eggs will not result in what is shown here. I bring large eggs to a boil in salted water then turn off heat. Leave eggs on stove in covered pan for 5 minutes. Drain and cover eggs in cold water or they will continue to cook.
Chuck in the Adirondacks
What's the point in salting the water? It doesn't change the boiling temperature to a noticeable amount. I doubt if the sale penetrates the shell and seasons the egg. Perhaps, if the egg springs a leak during cooking, the salt may help the egg white solidify and thus plug up the leak. But other than that, I see no reason to salt the water.
Figaro
I put my ex-large eggs in hot water on a hot burner; when boiling, turned temp to med-low & cooked 8.5 min; plopped them into ice water to chill. They came out perfectly, yolks were semi-soft just like the photo.
Meta
This is the kind of recipe my husband loves. We had it with good crusty bread and olives.
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