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.