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Tomato-Ginger Dressing

by Melissa Pellegrino

read reviews (1)

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

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beefsteak tomatoes rice vinegar ginger more more

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
Kosher salt
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):
Size : per 2 Tbs.; Calories (kcal): 35; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 0; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 112 , pp. 44-49

July 7, 2011