Mesclun with Sun-Dried Tomato Vinaigrette

Food & Wine
I make twice as much dressing as I need for two reasons: a smaller amount would be impractical to do in my blender--and I like to have leftovers for another day.


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5 medium basil leaves
1 small shallot, halved
6 oil-packed sun-dried tomato halves, drained (2 tablespoons)
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
6 ounces mesclun mix
Salt and freshly ground pepper


In a blender, puree the basil, shallot, tomatoes, vinegar, mustard, and 6 tablespoons of water until smooth. Blend in the oil. In a bowl, toss the mesclun with 1/3 cup of the dressing. Season with salt and pepper; serve.

Created date

June 2004