Recipe: Sun-Dried Tomato Vinaigrette (3) (not Johnny Carino's)

SUN-DRIED TOMATO VINAIGRETTE

2 tbsp sun-dried tomatoes, finely chopped
2 tbsp balsamic/red vinegar
1 tsp Dijon mustard
1 garlic clove, minced
pinch salt
pinch pepper
1/3 cup extra-virgin olive oil

In small bowl, whisk together tomatoes, vinegar, mustard, garlic, salt and pepper; gradually whisk in oil.

Vinaigrette goes particularly well with leafy spring lettuce.

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GOURMET'S SUN-DRIED TOMATO VINAIGRETTE
Source: Best of Gourmet 1992 (Random House)
Yield: about 2/3 cup

2 sun-dried tomato halves
1 1/2 tbsp Balsamic vinegar
1 1/2 tbsp red wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tbsp fresh basil leaves, minced

In a saucepan simmer the sun-dried tomatoes in 2 inches of water for 3 minutes, or until they are tender, drain them, and mince them.

In a bowl whisk together the tomatoes, the vinegars, and the garlic paste. Add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

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EMERIL'S SUN DRIED TOMATO VINAIGRETTE
Source: Emeril's New New Orleans by Emeril Lagasse
Yield: about 1 1/3 cups

1/4 cup balsamic vinegar
1/4 cup sun-dried tomato pieces
1/4 cup chopped green onions
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
4 turns freshly ground black pepper
3/4 cup olive oil

Combine the vinegar, tomatoes, green onions, shallots, garlic, salt, and pepper in a bowl.

Slowly whisk in the oil until the dressing is thoroughly emulsified.

Serve immediately or store, refrigerated, in an airtight container for up to 3 days. Whisk before serving.