Tomato Vinegarette

This salad dressing recipe is courtesy of Casey Taylor Patten of Taylor Gourmet, a Gourmet Italian Deli in DC. I had it on an arugula and watercress salad at the H Street Freshfarm Market, a few months ago. This dressing is particularly nice on a sweetish salad - strawberries, oranges, goat cheese, red onions, and candied pecans were on the first salad I tried it with. My one note is that if your olive oil is very olivy, it can overwhelm the flavor. Either use a milder oil or forgot the olive oil altogether. I thought it tasted great either way.

Ingredients
1 Plum tomato, halved
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoon onion
1 clove garlic
1.5 tsp black papper
1 tsp crushed red pepper flakes
1 tablespoon salt
1/2 cup sherry vinegar
1.5 cups olive oil

Preparation
Half plum tomato, place on baking sheet flesh side up, sprinkle with salt and pepper, and bake at 325 for 30 minutes. When done, add all ingredients except oil to a blender or food processor and blend until smooth. Then begin to drizzle in olive oil while continuing to blend to make an emulsion. Makes a lot of salad dressing.

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