Tomato-basil vinaigrette
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped seeded plum tomatos |
| 1 | cup | Packed chopped fresh basil |
| ¼ | cup | Red wine vingegar |
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Dijon mustard |
| 2 | Garlic cloves | |
| 1 | cup | Olive oil |
Directions
Blend first 6 ingredients and ½ cup of the olive oil in a blender or processer. With machine running add remaining ½ cup of oil; process till well blended. Season to taste with salt and pepper. (Can be made one day in advance. Cover and refrigerate. Bring to room temp before serving.) Source: Eastside Grill in Northhampton, Mass. They use it as a dressing and as a marinade for chicken. Taken from Bon Appetit 4/99 Formatted by jayne@...
Posted to MM-Recipes Digest V4 #11 by jayne@... on Apr 22, 1999