(For 4 servings).
250 g of pickled anchovies.
2 large tomatoes.
Extra virgin olive oil.
2 tablespoons of Dijon mustard.
1 tablespoon of balsamic vinegar.
1 tablespoon of lemon juice
Salt to taste.
1/2 spring onion.
A dash of honey.
Prepare the ingredients:
Wash and finely chop the tomatoes, anchovies, spring onion, and, if you choose to include avocado, chop it into small pieces.
Make the vinaigrette:
In a bowl, mix the olive oil, mustard, honey, balsamic vinegar, lemon juice, and a pinch of salt. Whisk vigorously to emulsify all the ingredients until well combined.
Mix:
Add all the chopped ingredients to the emulsified vinaigrette and gently mix so they combine without breaking apart.
Rest:
Let the tartare chill in the refrigerator for a few minutes before serving, so the flavors can better meld together.
Presentation:
Serve the tartare in individual plates or a nice bowl, drizzled with a bit of extra virgin olive oil and, if desired, garnished with fresh herb leaves for a touch of color.
Enjoy! This tartare is an excellent option for enjoying a fresh, flavorful dish that will delight everyone.
