Mesclun with Sun-Dried Tomato Vinaigrette

Grace Parisi makes twice as much dressing as she needs for two reasons: a smaller amount would be impractical to do in her blender--and she likes to have leftovers for another day.

slideshow Terrific Green Salads

  • Servings: 6
KEY: Summer, Fast - Column, Test Kitchen, Dinner Party, Salads, Fast, No-Cook, Dinner

Related Video

More Videos
How to Make Brown Sugar

Ingredients

  • 5 medium basil leaves
  • 1 small shallot, halved
  • 6 oil-packed sun-dried tomato halves, drained (2 tablespoons)
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 6 ounces mesclun mix
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.
Contributed By Published August 1996

Related Video

More Videos
How to Make Brown Sugar




460747 recipes/mesclun-with-sun-dried-tomato-vinaigrette 2013-12-06 Grace Parisi summer|fast-column|test-kitchen|dinner-party|salads|6|fast|no-cook|weeknight-dinner august-1996,mesclun with sun dried tomato vinaigrette,homemade salad dressing,quick salad recipe,Grace Parisi,summer salad recipes,mesclun-with-sun-dried-tomato-vinaigrette 460747
Close