Tomato and Anchovy Appetizer

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 small or 3 large ripe tomatoes
  • Boston lettuce leaves
  • 1 can (2

Method

  1. Wash and core the tomatoes. Slice them and arrange on lettuce leaves.

  2. Drain the oil from the anchovies and combine it with lemon juice, orégano, capers and pepper to taste. Arrange the anchovy fillets on the sliced tomatoes and pour the oil mixture over all. Garnish with the olives and serve as a first course with buttered toast.