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Sun-Dried Tomato Vinaigrette

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Yields about 1 cup.

  • by from Fine Cooking
    Issue 65

  • 1/4 cup sherry vinegar
  • 2 Tbs. capers, drained and rinsed (roughly chopped if large)
  • 2 tsp. fresh lemon juice
  • 2 cloves garlic, crushed and peeled
  • 1/2 tsp. chopped fresh rosemary
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup oil-packed sun-dried tomatoes, drained
  • 3/4 tsp. kosher salt
  • Pinch cayenne; more to taste

In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 min. Discard the garlic before using.

Serving Suggestions

Try this vinaigrette with pasta shells, arugula, corn kernels, halved red and orange cherry tomatoes, quartered artichoke hearts, and fresh mozzarella.

nutrition information (per serving):
Size : based on ten servings; Calories (kcal): 80; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 240; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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