This recipe came from one of those happy accidents we all sometimes have. Serendipity! (Does anyone remember those books?) I was making a Caesar salad for dinner one night, and I realized I was out of both eggs and anchovy paste! See, I meant it when I said I'm really bad at planning ahead! Anyway, I had half of a vinaigrette made, so I looked in the refrigerator for something to make it pop, worthy of a dinner salad. There, far, far back on the shelf, was a nearly empty jar of sun-dried tomatoes. Hmmm....
I put the ingredients for the dressing I'd already mixed in my food processor and emptied the jar of sun-dried tomatoes. I had about 2 tablespoons of sun-dried tomatoes, and almost a quarter cup of sun-dried tomato-flavored oil. Whiz, whiz, taste - amazing! Tart and tangy, it needed something a little creamy and fatty to offset it. Aha! Avocado and goat cheese! Dinner is done! Et tu Caesar? Who needs ya'?!
Spinach Salad With Sun-dried Tomato Vinaigrette
Ingredients:
- 1 bag of baby spinach leaves (wash again, no matter what the bag says!)
- 1/2 red bell pepper, sliced
- 1 avocado, sliced
- 2 oz. soft goat cheese, crumbled
- cherry tomatoes, sliced in half
Vinaigrette:
- 1/2 teaspoon Dijon mustard
- 1 clove garlic
- 1 tablespoon fresh basil leaves (I use the flowers from my plants too)
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1 tablespoon rice wine vinegar
- splash of balsamic vinegar
- salt and pepper
- 2 tablespoons sun-dried tomatoes packed in oil, plus as much of the oil as you can get out of the jar
- olive oil
Directions:
- Place the mustard, garlic, herbs and vinegars in your food processor, and process to combine. You want the garlic to be very finely minced and the herbs well broken-down as well. Season with salt and pepper.
- Add the oil from the tomato jar to the food processor. If you need to, supplement with olive oil. Buzz to combine again.
- Assemble your salad and dress, or toss well before serving.
To make it a meal, you can add black olives and leftover cooked chicken (come to think of it, grilled shrimp might be good on this too!) Serve with crusty bread and a white or rose wine.
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