in the kitchen

in the kitchen

Tuesday, November 20, 2012

Sundried Tomato Vinaigrette

This thick salad dressing works just as well as a marinade. I rubbed it on a flank steak, let it sit for 1/2 hour before cooking and then served more as a sauce for the steak. It would also work with chicken or as a condiment for a beautiful panini.
Sundried Tomato Vinaigrette
1/4 cup oil packed sundried tomatoes, at room temperature
1 tablespoon pinenuts
1 small green onion
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a blender container. Blend until thoroughly combined and smooth. Serve over mixed greens and veggies.

Hints: Add extra oil and vinegar if the dressing is too thick for your taste. Use the best olive oil you have for this recipe. A clove of garlic would be a good addition to the recipe.

I like to have things like this in my fridge. Versatility is key when you want to create a delicious meal with what you have on hand. Utilizing flavors that are appealing to you in an unusual way or with different complementing flavors is an easy way to experiment. A new masterpiece may be moments away!      

1 comment: