Serves 2- 4
Ingredients
- 3 – 4 organic eggs, at room temperature
- About 500g ripe tomatoes of different sizes and colours, cut into bite sized pieces
- 2 tbsp capers
- 6 – 9 salted anchovies in oil
- 1 handful of basil, thinly ribboned
- A handful of fennel tops (and their flowers) if available
- 100g day-old sourdough or country bread, torn into bite- sized pieces
For the dressing
- 4 tbsp extra-virgin olive oil
- A touch of anchovy oil (optional)
- 2 tbsp cider vinegar
- 2 tsp mustard
- 2 tsp unrefined caster sugar
- 1 garlic clove, very finely grated, or crushed to a paste
- sea salt and freshly ground black pepper
Method
Start by whisking or shaking together all the ingredients for the dressing, until thoroughly combined. Set aside.
Bring a pan of water to the boil and add the eggs. Bring back to the simmer and cook for 61⁄2minutes, then drain and cool in cold water to stop them cooking. Peel the eggs and set aside.
Arrange the tomato piecesin a large bowl. Half the eggs and arrange them over the tomatoes. Sprinkle overthe capers, add the anchovies andtornbread.Finally, add the basil and the roughly chopped fennel tops. Season well.
Pour over half the dressing and carefully tumble everything together. Allow to stand for 20 minutes, then tumble it all again, being careful not to break up thetomatoes and eggstoo much.
Dividethe saladbetween the servingplates..If you have any fennel top flowers then scatter them over now,otherwise simplytrickle over the remaining dressing and season everything with a little more salt and pepper before serving.
