Name: Anchovy, Little Gem, and Tomato Salad
Yield: 4 Servings
Ingredients: 4 ripe tomatoes on the vine (about 1 1/3 pounds), stemmed, halved lengthwise; Kosher salt and freshly ground black pepper; 1 1/2 tablespoons olive oil; 1/4 cup Dijon Vinaigrette; 12 whole marinated white anchovy fillets (boquerones), drained; 1 head Little Gem lettuce (about 4 ounces), leaves separated; 3 tablespoons finely chopped fresh curly parsley

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