| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Vine-ripened tomato; (about 1/2 pound), |
|
|
; seeded and chopped |
| 1 1/2 |
tb |
Finely grated peeled fresh gingerroot |
| 1 |
tb |
Tomato paste |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
| 3 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
In a blender, blend together all ingredients except oil until smooth. With
motor running, add oil in a stream with salt and pepper to taste and blend
until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Bring vinaigrette to room temperature and whisk before serving.
Makes about 1 1/2 cups.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 980 Calories (kcal); 108g Total Fat; (96% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 130mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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