Sun-Dried Tomato and Feta Vinaigrette
Not only is this dressing great on salads, but it’s also delicious on boiled peeled baby potatoes. The dressing keeps for up to 1 week in the refrigerator.
Yields about 1-1/2 cups.
1/3 cup drained oil-packed sun-dried tomatoes, coarsely chopped, plus 1/4 cup oil from the jar
1/4 cup plus 2 Tbs. sherry vinegar
1 small shallot, coarsely chopped (about 3 Tbs.)
1 Tbs. loosely packed chopped fresh oregano
1/4 tsp. sweet pimentón (smoked paprika)
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup crumbled feta cheese
Put the tomatoes, vinegar, shallot, oregano, pimentón, 1 tsp. salt, 1/4 tsp. pepper, and 2 Tbs. water in a blender and blend to combine (don’t worry if it doesn’t purée; it will when you add the oil). With the blender running, pour the olive oil and the tomato oil in a slow steady stream through the feed hole in the blender’s lid. Transfer to a bowl or jar and stir in the feta. Season to taste with salt and pepper.
nutrition information (per serving):
per 1 Tbs.;
photo: Scott Phillips
From Fine Cooking 98
, pp. 20
March 5, 2009