 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
|
A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper. Ingredients:
3/4 cup extra-virgin olive oil |
1 large ripe tomato, cored, seeded, and chipped fine |
1/4 cup red wine vinegar |
4 scallions, sliced thin |
2 tablespoons minced fresh basil |
1 garlic clove, minced |
1 teaspoon salt |
3/4 teaspoon pepper |
Directions:
1. Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above).
2. The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.
|
|