Vinaigrettes aren't just for salads: Use this tomato-based mix from chef Michel Roux's "Sauces" cookbook as a light pasta topping.
Also Try: Classic Vinaigrette, Roquefort Vinaigrette
The Martha Stewart Show, October 2010
- 2/3 cup tomato juice, preferably fresh squeezed
- 3 tablespoons olive oil
- 3 tablespoons sherry-wine vinegar
- 1 tablespoon plus 2 teaspoons chopped fresh basil or cilantro leaves
- Coarse salt
- Cayenne pepper
- Whisk together tomato juice, olive oil, vinegar, and basil in a medium bowl until well combined. Season with salt and cayenne pepper. Vinaigrette may be kept refrigerated, in an airtight container, for up to 2 days.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.