Very Salad Dressing by Teresa Burns

Author:Teresa Burns [Burns, Teresa]
Language: eng
Format: epub
ISBN: 978-0-307-78574-9
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2011-11-08T16:00:00+00:00

In a jar with a hand blender or in a food processor fitted with a steel blade, combine the tomatoes, bell pepper, wine and balsamic vinegars, parsley, and garlic. Process until the garlic and tomatoes are very finely chopped. Slowly add the oil, processing until the mixture is emulsified. Add salt and pepper to taste. Cover and chill the dressing until you are ready to use it. Let stand at room temperature for 5 minutes before mixing again and serving.

This dressing will keep for up to 1 week in an airtight container in the refrigerator.

Note: To roast bell peppers, place over a gas flame or under a broiler and roast, turning frequently, until charred and blistered all over. Transfer to a paper or plastic bag, seal, and set aside to steam for 10 minutes. Carefully peel the peppers, using a dry paper towel to wipe away any stubborn, charred skin. Never scrub roasted peppers under running water as it removes their delicious, smoky flavor.

Makes about 1 cup

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