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Mesclun with Sun-Dried Tomato Vinaigrette

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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.

  1. 5 medium basil leaves
  2. 1 small shallot, halved
  3. 6 oil-packed sun-dried tomato halves, drained (2 tablespoons)
  4. 1 tablespoon balsamic vinegar
  5. 1/2 teaspoon Dijon mustard
  6. 3 tablespoons olive oil
  7. 6 ounces mesclun mix
  8. Salt and freshly ground pepper
  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.