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Sundried Tomato Vinaigrette

Jammy sun-dried tomatoes and  sweet basil give this quick and versatile dressing body and a fresh Mediterranean flare.

PJ Catledge

Chef

Yield

about 1 1/2 cups

Prep Time

15 minutes

Total Time

15 minutes

Ingredients:

 

Directions:

 

Step 1
In blender or food processor combine sun-dried tomatoes, garlic, shallot, apple cider vinegar, honey, salt and pepper. Blend until homogenous and creamy.  

 

Step 2
With blender or food processor running slowly drizzle in avocado oil drop by drop then in a steady stream until emulsified. Add fresh basil and blend briefly until incorporated then season to taste with salt and pepper. Serve immediately. Will keep covered in refrigerator for up to 3 days.