Sun-Dried Tomato Vinaigrette
I can't stand vinaigrettes that separate into oil and vinegar puddles the moment you set the jar down. To fix it, I use the sun-dried tomatoes themselves as a binder. Blending the fibrous tomatoes creates a creamy, stable emulsion - basically a tomato mayonnaise - that actually clings to the lettuce instead of sliding off.
Ingredients
Ingredients (~14 servings)
- 1 cup extra-virgin olive oil
- 1/3 cup oil-packed sun-dried tomatoes drained and packed tight
- 4 1/2 tablespoons apple cider vinegar
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon Italian seasoning
- 5-6 fresh basil leaves
- 3 tablespoons water start here, you will likely need more
- Salt and black pepper to taste
Instructions
- Combine olive oil, sun-dried tomatoes, vinegars, lemon juice, honey, Italian seasoning, and basil in a tall blending cup.
- Insert immersion blender to bottom of mixture and blend on high, slowly pulling upward.
- Pulse for 30-45 seconds until tomatoes are completely pulverized.
- Add water one tablespoon at a time to reach desired pouring consistency.
- Season with salt and pepper to taste, adjusting with honey or lemon juice as needed.
Notes
Refrigerate up to 10 days. Let sit at room temperature 10 minutes before serving.
Did you make this recipe?Let me know how you liked it below!