This refreshing salad dressing comes together in the blender in no time. Ginger and rice vinegar add an unexpectedly spicy note to sweet tomatoes. It's good on a simple green salad.
Yields about 1 cup
1 medium beefsteak tomato (about 8 oz.), cored and roughly chopped
1 Tbs. unseasoned rice vinegar
1/2 Tbs. grated fresh ginger (from a 3/4-inch piece)
Small pinch of ground cayenne
2 Tbs. extra-virgin olive oil
Put the tomato, vinegar, ginger, cayenne, and 1/4 tsp. salt in a blender and purée until smooth. With the motor running, gradually add the olive oil through the feed hole in the blender cap. Season to taste with more salt.
Make Ahead Tips
The dressing will keep for at least 1 week in the refrigerator.
nutrition information (per serving):
per 2 Tbs.;
photo: Scott Phillips
From Fine Cooking 112
, pp. 44-49
July 7, 2011