This is by far my favorite dressing ever, largely due to the umamy richness of the anchovies. Good quality olive oil, fennel seeds and anchovy (*anchoas del cantabrico is the best option, but any other will do) will create this magical and deep flavor that is screaming for some nice sourdough bread to dip into.
Ingredients
┃ yield — 2
- ¼ cup olive oil
- 1 tbsp crushed fennel seeds
- 2 tsp red pepper flakes
- 4 anchovy fillets (more if you like)
- 3-4 tomatoes 🍅
- 1 tbsp white wine vinegar
- ½ tsp maldom salt
- 1 bunch scallions (*optional)
Directions
┃ ◕ — 20 mins
- Heat the olive oil in a small pot over medium heat. Add the fennel seeds, Aleppo-style pepper, and anchovies, swirling and toasting until the spices are fragrant and the anchovies are melted, 2 to 4 minutes. Remove from the heat and set aside.
- Scatter the tomatoes on a large serving platter or in a shallow bowl. Drizzle with the vinegar and, if you want, scatter with more anchovies (or just serve alongside in their little tin for snacking on). Spoon the toasted fennel–anchovy mixture over and top with flaky salt and a few grinds of black pepper.
Optional: Roast some scallions with smacked garlic cloves for 20 minutes at 180°C
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