| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Salads, Dressings |
1 |
Servings |
INGREDIENTS
|
|
Robbie Shelton |
| 2 |
|
Sun-Dried Tomato halves |
| 1 1/2 |
tb |
Balsamic Vinegar |
| 1 1/2 |
tb |
Red-Wine Vinegar |
| 1/2 |
|
Garlic Clove; minced and mashed to a paste w/ 1/2 teaspoon salt |
| 1/3 |
c |
Olive Oil |
| 1 |
tb |
Fresh Basil Leaves; minced |
INSTRUCTIONS
In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3
minutes, or until they are tender, drain them, and mince them. In a bowl
wisk together the tomatoes, the vinegars, and the garlic paste, add the oil
in a stream, whisking, and whisk the vinaigrette until it is emulsified.
Stir in the basil. Makes about 2/3 cup.
This recipe is from "THE BEST OF GOURMET 1992."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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