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EatingWell Test Kitchen
“This tomato-garlic vinaigrette recipe is like an Italian grandmother's sauce for salad. Don't be afraid of the anchovies! They elevate this salad dressing to a different level. Use leftover vinaigrette tossed with whole-wheat penne or fusilli for a delicious pasta salad.”
¼ cup extra-virgin olive oil
¼ cup red-wine vinegar
¼ cup chopped fresh parsley
1 medium tomato, quartered and seeded
5 anchovy fillets
2 cloves garlic
1 tablespoon capers, rinsed
1Place oil, vinegar, parsley, tomato, anchovies, garlic and capers in a blender or food processor and puree until smooth. Or blend in a large glass measuring cup or wide jar with an immersion blender.
Make Ahead Tip: Cover and refrigerate for up to 3 days.