How to make it

  • Mash anchovy fillets in a medium mixing bowl.
  • Add remaining vinaigrette ingredients and whisk thoroughly then taste and adjust seasonings.
  • Preheat the oven to 325 then place garlic in small ovenproof pan and roast garlic 20 minutes.
  • All to cool slightly then toast bread and spread softened garlic on the toasted bread.
  • Wash split and remove seeds of the red bell pepper then cut into julienne strips.
  • Wash and quarter tomato then cut cheese into 6 round slices.
  • Place salad greens in a mixing bowl then add 3/4 of the salad dressing and toss.
  • Divide salad between two serving plates.
  • Arrange 3 slices cheese, 1/2 of the bell pepper and anchovy fillets on the salad.
  • Place tomato quarters and garlic toasts around the plates.
  • Spoon remaining vinaigrette over tomato and bell pepper slices and serve.

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful salad thanks bunches
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