Dinner Special by The Editors of Food & Wine

Author:The Editors of Food & Wine
Language: eng
Format: epub
Publisher: Food & Wine
Published: 2015-07-24T20:30:00+00:00

¼ cup extra-virgin olive oil

4 anchovy fillets, minced

1 garlic clove, minced

1 tsp. finely grated lemon zest

1 medium shallot, thinly sliced

2 Tbsp. red wine vinegar

2 large eggs

1½ lbs. assorted heirloom tomatoes—large ones sliced, small ones halved

Fleur de sel and pepper

Flat-leaf parsley and marjoram leaves, for serving

1. In a small skillet, combine the olive oil, anchovies, garlic and lemon zest.

2. In a small bowl, toss the shallot with the vinegar and let stand for 10 minutes.

3. Bring a small saucepan of water to a boil. Turn the heat to low; when the water is simmering, gently place the eggs in the water. Cook for 6 minutes, until lightly boiled. Have an ice bath ready near the stove. With a slotted spoon, plunge the eggs in the ice bath and let cool for 2 minutes. Peel the eggs.

4. Arrange the tomatoes on plates and season with fleur de sel and pepper. Scatter the shallot and vinegar over the tomatoes.

5. Warm the anchovy dressing over moderate heat to a gentle simmer, then pour over the tomatoes. Cut the eggs in half crosswise and place a half on each plate. Scatter the parsley and marjoram over the salads and serve at once. —AO and NM

Green Goddess Turkey Burgers

+ Spicy Dill Quick Pickles

+ Oven Fries

This tasty turkey burger from F&W’s Justin Chapple gets its great flavor from anchovy, scallions and lots of fresh herbs mixed in with the ground turkey. And what’s a burger without fries and some pickles? Grace Parisi’s oven fries are flavored simply with salt, garlic, sage and rosemary and the easy pickles can be refrigerated either overnight or up to a month.

GREEN GODDESS TURKEY BURGERS

Total: 30 min

Serves: 4

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