Salad Dressing Repository - Sun Dried Tomato Dressing
Yield: 5-6 Salads
Great on a salad of Romaine lettuce, grilled veggies like zucchini and asparagus and feta or goat cheese.
Ingredients
- 8 dried tomato halves
- water for boiling, with 2 tbsp reserved
- 3 flat anchovy fillets
- 2 tsp garlic, minced
- 2 tbsp lemon juice
- 1/8 cup red wine vinegar
- 1/2 tsp soy sauce
- 1/4 tsp black pepper
- 1/4 cup olive oil
Instructions
- Soak the tomatoes in enough boiling water to cover for 2 minutes.
- Drain and reserve 2 tbsp of the liquid. Allow to cool for 10-15 minutes.
- In a food processor, combine the tomatoes, anchovies and garlic. Add two tablespoons of the reserved liquid and pulse until finely chopped.
- Add the lemon juice, vinegar, soy sauce and pepper, and pulse until combined.
- While the processor is spinning, slowly add the olive oil until the dressing is smooth and consistent.
- Cover and refrigerate; allow the dressing to sit for at least an hour before serving.
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