Cook with Eli and Mollie

Green Salad with Sun-Dried Tomato Vinaigrette

Monday, September 03, 2007

  • 1 oz sun-dried tomatoes
  • 1/4 c extra-virgen olive oil
  • 1 Tbl balsamic vinegar
  • salt and freshly ground pepper to taste
  • 6 large handfuls of mixed small lettuces
  • 2 Tbl chopped fresh oregano, Italian parsley, and/or basil for garnish

  1. Cover the dried tomatoes with boiling water in a heat-proof bowl. Let stand at room temperature until completely softened; drain on paper towels. Mince finely.
  2. Combine the tomatoes with the olive oil in a bowl. Marinate for several minutes if time permits. Whisk in the vinegar, salt, and pepper.
  3. Toss with the greens in a bowl. Divide among 6 salad plates. Sprinkle with the fresh herbs.

Footnote: This recipe goes very well with a glass of Zinfandel. Zinfandel and tomatoes make a winning combination in general. However, the sugar in tomatoes becomes very concentrated when they are dried. If added to a dish whole or in large pieces, this concentrated sweetness will overwhelm even a very fruity Zinfandel, leaving it dry, bitter, and/or sour. Mincing the dried tomatoes disperses the sweetness, which is additionally balanced by the acid of the vinegar. The result is another great pairing of tomato and Zinfandel. Serves six.


Mollie said...

eli, i can't get zin in this country! unless i pay $18/bottle for what you pay $7/bottle. i'll make this recipe though this next week with another wine.

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