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We adapted this recipe from the cover recipe from the August 2012 Food & Wine. Wow, was it good! The anchovies were surprisingly subtle–if I hadn’t known they were there, I’m not sure I could have picked them out, so don’t let them scare you off. We served it with garlic shrimp and a loaf of fresh bread, and it was a garlic party at the Major household tonight. (Note to self: if you make this combo again, zest the lime for the salad and then juice it for the shrimp, so you can use one lime instead of two).
- 1/4 cup extra virgin olive oil
- 4 anchovies, mashed with a fork
- 1 clove garlic, minced
- zest of one lime (or lemon)
- 2 Tbs sherry vinegar
- 1.5 lbs tomatoes, cut up however you like
- kosher salt
In a small skillet, combine oil, anchovies, garlic, and zest. Heat over medium heat until it just starts to bubble around the edges and then remove from heat. Place the tomatoes in a salad bowl and sprinkle with salt. Stir the vinegar into the oil/anchovy/garlic/zest mixture. Pour over the tomatoes and serve.
On Claire’s suggestion, we brought these back into the rotation after a long absence, and wow, they were delicious (and easy!). Julia Child steams her potatoes before grating, but I don’t bother because a) I’m a slacker and b) it doesn’t seem necessary.
To make 4 gallettes:
- 2 baking potatoes
- olive oil
- salt & freshly ground white pepper to taste
Peel the potatoes and shred with a mandoline or grate with a box grater. Heat a small (6-inch) skillet over medium and film with a generous layer of olive oil. Add 1/4 of the shredded potatoes and press flat with a spatula. Season with salt and pepper. Cook until browned and then flip and cook the other side until browned. Keep hot in a 350F or so oven until ready to serve (I usually have 2 skillets going at once). If you’re an omnivore like me, serve with slices of pan-seared steak and deglaze the pan with a little water or wine. Plate up slices of steak on top of a gallette and pour the sauce over the steak so that some of it soaks into the gallette. Omnomnom.