Ingredients
1 pint Sweet Prince tomatoes
1 shallot, finely minced
1 tablespoon Castelvatrano olives, roughly chopped
1 tablespoon cornichon, roughly chopped
1 ½ tablespoons parsley, chiffonade
2 anchovies, chopped
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Flaky salt and black pepper
Chives, finely sliced
Lemon zest
Kettle cooked potato chips
DIRECTIONS
Quarter the tomatoes and season with salt and pepper. Let sit for 5 minutes while you prep the remaining ingredients. Strain off the excess liquid from the tomatoes.
Combine with the shallot, olives, cornichon, parsley, and anchovies. In a small bowl add the mustard and vinegar and emulsify the olive oil into it by whisking as you add the oil. Season with salt and pepper.
Fold it gently into the tomato mixture. Season with flaky salt and black pepper and let sit for 5 minutes. Taste and adjust the acid.
Pile into a round and finish with chives and a drizzle of olive oil. Serve with potato chips.
