Sun-Dried Tomato Vinaigrette
If I were to equate something to what summer is - it would be this recipe. Such a great flavor from sun-dried tomatoes, the herbs, and made into a vinaigrette, this is freaking delicious! We are talking about salads, as a marinade, as a dipping sauce, or simply drizzling over a cooked protein. This is a VERY easy dressing to make. You will need one of those counter-top high-powered blenders and a digital scale for this. The recipe will give you approximately 16oz worth of homemade dressing and it is written in a way that you can easily halve it for a smaller batch.
1/2 Cup Olive Oil 1/3 Cup Italian Red Vinegar (can use red wine vinegar) 1/4 Cup Sun-Dried Tomatoes 1/4 Cup Water 1/2 Lemon, juiced
1oz Onion 1 1/2 TB Honey or Organic Cane Sugar 1 TB Thyme, fresh (can use fresh rosemary, basil, oregano, or a combination to your liking) 1/2 oz Garlic, fresh (do not used jarred garlic for this) Kosher Salt - to taste Black Pepper - to taste
Into a counter-top high-powered blender, add all of your ingredients. Wait to add your kosher salt and black pepper at this point.
Blitz this until you can get this as smooth as possible. Because you are working with sun-dried tomatoes, this is not going to be a silky dressing.
Remove the blade and taste-test. This will best help with just how much kosher salt and black pepper that you would like to add to this. Once you have added your seasonings, put the blade back on and blitz again. You can use the vinaigrette right away or let this rest in the refrigerator for a couple hours before using. Because it is a vinaigrette, you will need to shake this up before using.
Perfect for pasta salads, roasted vegetables, as a dipping sauce, for drizzling over meats, and whatever floats your boat! :)
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