Things seemed a little iffy when I started making this salad, adapted from a Food & Wine recipe. What business did anchovies, mayonnaise, Chinese sausage, dill, and tomatoes have on the same plate? I made some adjustments (turkey chorizo instead of Chinese sausage, the addition of yogurt to lighten the mayo, less oil) and you know what? This is one of the most delicious things I’ve made all year.
Make this recipe when tomatoes are at their peak, and make a lot. This salad is a cacophony of flavors in the best way ever.
1/2 cup olive oil
1/4 cup minced garlic
2 tablespoons butter
2 anchovy fillets, minced
1/2 teaspoon crushed red pepper
1/2 pound Mexican-style turkey chorizo
2 tablespoons vegetable oil
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
1/4 cup finely chopped dill
1/4 cup finely chopped mint
1/3 cup Kewpie mayonnaise
1/2 cup Greek yogurt
2 tablespoons lemon juice
6 to 8 tomatoes, cut into wedges
1. In a medium saucepan, cook the olive oil, garlic and butter over moderate heat, whisking frequently, until the garlic just starts to color, about 5 minutes. Whisk in the anchovies and cook, whisking, until the garlic is golden, 5 minutes more. Transfer the bagna cauda to a heatproof medium bowl and let cool slightly. Whisk in the crushed red pepper and let the bagna cauda cool completely, stirring occasionally. Season with salt.
2. Meanwhile, in a medium skillet, heat the vegetable oil over medium-high and add the chorizo. Cook, stirring occasionally, until the chorizo is browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the chorizo to a medium bowl.
3. In a small bowl, mix the chives with the parsley, dill and mint. In a medium bowl, whisk the Kewpie mayo with the yogurt, lemon juice and 1/4 cup of the mixed herbs. Season the herbed dressing with salt.
5. Spread the herbed dressing on a platter. Arrange the tomatoes on top. Spoon the bagna cauda on top, then sprinkle with the chorizo, and remaining mixed herbs. Serve at room temperature.