Tomato Vinaigrette

Name: Tomato Vinaigrette
Yield: Makes 1 cup
Ingredients: 3 plum tomatoes (8 ounces), cut into quarters; 1/4 teaspoon salt; Freshly ground pepper, to taste; 1 teaspoon Dijon mustard; 1 tablespoon sherry-wine vinegar; 2 teaspoons finely chopped fresh marjoram; 1 1/2 tablespoons extra-virgin olive oil

Rating: Unrated

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Use this recipe to dress our Individual Egg Souffles with Frisee Salad. Fresh oregano can be substituted for the marjoram.

Ingredients

3 plum tomatoes (8 ounces), cut into quarters
1/4 teaspoon salt
Freshly ground pepper, to taste
1 teaspoon Dijon mustard
1 tablespoon sherry-wine vinegar
2 teaspoons finely chopped fresh marjoram
1 1/2 tablespoons extra-virgin olive oil

Directions

Step 1

Place the tomatoes in a food processor, and puree. Pass the tomato puree through a fine strainer into a small bowl. Whisk in the salt, pepper, mustard, vinegar, and marjoram. Slowly whisk in the olive oil. Just before serving, toss into the salad. Serve with the Individual Egg Souffles.

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Tomato Vinaigrette

Ingredients

Directions

Reviews

All Reviews for Tomato Vinaigrette