Jersey Tomato Salad with Red Wine Braised Onions, White Anchovies and Herb Vinaigrette

by Chef Bruce Lefebvre, The Frog and The Peach

Braised Onions

1 cup red onion, thinly sliced
2 t chopped garlic
1 t chopped rosemary
3 t extra virgin olive oil
1 c red wine
2 t sugar
1/4 t cayenne pepper
To taste salt and black pepper

Sweat the onions, garlic and rosemary in 3 T. Extra Virgin Olive Oil until almost caramelized.
Add the red wine and sugar and cook until the onions are tender and the wine has evaporated (add a little more wine if the onions are not yet tender).
Season with the salt and peppers and cool.

Herb Vinaigrette

1/4 C freshly chopped Jersey Fresh herbs (chive, basil, chervil, oregano, tarragon)
1 each shallot, minced
1 T Dijon mustard
1.5 T honey
2/3 C tarragon vinegar
1/3 C olive oil
2/3 C extra virgin olive oil
To taste salt and black pepper

In a bowl, whisk together the mustard, vinegar, shallot and honey.
Whisk in the oils and herbs and season with the salt and black pepper.

For the Final Assembly

1 each Jersey Fresh egg, hard boiled (white/yolk chopped separately)
4 each Jersey tomatoes
24 pieces fresh marinated white anchovy
4 each Jersey Fresh basil sprigs, for garnish
To taste salt and black pepper

Slice each tomato into 4 slices.
Season the tomatoes with salt and pepper
Each person will get one re-assembled tomato with the top layer (fourth slice) left plain.
On the other slices (3 per person), layer some of the onions and 2 pieces of anchovy.
Re-assemble the tomatoes (stack) and place onto 4 plates.
Drizzle the vinaigrette around the tomatoes and garnish with the chopped eggs.
Place a sprig of basil on the top slice each tomato and serve.

Serves 4