A salad that is very much more than the sum of its parts – bread, tomatoes, anchovies and basil come together in a surprisingly elegant way. A little chef’s tip – don’t tell picky eaters about the anchovies in the dressing before they’ve taken a bite. They’ll never guess. [That little trick worked on my anchovy-phobic flatmate.]
Although, however elegant it looks, this salad always reminds me of my first time preparing squid - for a medical student, I am suprisingly seafood-squeamish. Cue plastic bags over my hands and lots of hysterical squealing and gagging. YUM.