Sun-dried Tomato Vinaigrette Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Robbie Shelton,
2: Sun-Dried Tomato halves,
1 1/2 tbsp: Balsamic Vinegar,
1 1/2 tbsp: Red-Wine Vinegar,
1/2: Garlic Clove, minced and mashed to a paste w/ 1/2 teaspoon salt
1/3 cup: Olive Oil,
1 tbsp: Fresh Basil Leaves, minced
Directions:
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a
bowl wisk together the tomatoes, the vinegars, and the garlic paste,
add the oil in a stream, whisking, and whisk the vinaigrette until it
is emulsified. Stir in the basil. Makes about 2/3 cup.
This recipe is from "THE BEST OF GOURMET 1992."
Source from luhu.jp
minutes, or until they are tender, drain them, and mince them. In a
bowl wisk together the tomatoes, the vinegars, and the garlic paste,
add the oil in a stream, whisking, and whisk the vinaigrette until it
is emulsified. Stir in the basil. Makes about 2/3 cup.
This recipe is from "THE BEST OF GOURMET 1992."
Source from luhu.jp