A Tomato Salad with Warm Basil Dressing - shallots

Method

• Peel the shallots, chop them finely, and warm them in a shallow pan with the olive oil.
• Peel and finely slice the garlic and add it to the softening shallots.
• Remove the parsley leaves from their stalks and chop them coarsely.
• Stir them into the shallots with the lemon juice and red wine vinegar.
• Rinse, dry, and coarsely chop the anchovies, tear up the basil leaves, and add both to the dressing.
• Taste and add a little black pepper if you think it needs it.
• Cut the tomatoes in halves or quarters, depending on their size, dropping them into a mixing bowl as you go.
• Pour over the warm dressing (you should never get basil too hot), toss gently, and serve.