Yield: Yields about 1 cup.
This is infinitely adaptable, versatile, and quick to make with pantry ingredients. The only trick is the emulsification. Use on green salads of course, but also on cool or room-temperature potatoes, rice, grains, pasta, beans, and lentils; drizzle on warm grilled or roasted vegetables; nap over grilled, broiled, or steamed fish or chicken
For a black olive vinaigrette: Make the basic recipe using red-wine vinegar and olive oil. Whisk in 1 minced clove garlic, 2 tsp. chopped capers, 1/3 cup finely chopped Kalamata or other good black olives, 2 finely minced anchovy fillets, and 1 Tbs. chopped fresh mint.
For a sun-dried tomato basil vinaigrette: Make the basic recipe with either vinegar and whisk in 3 Tbs. chopped sun-dried tomatoes in oil, 1/2 cup finely diced fresh tomato, 2 Tbs. chopped fresh basil, and 1/2 tsp. grated orange zest.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.