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Provençal Vinaigrette Recipe

Cookstr
Course:
Total Time: A Day Or More
Skill Level: Easy
Cost: Moderate
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Provençal Vinaigrette

Photo by: Joseph DeLeo

This rosy vinaigrette is light but full flavored. It’s unusual in that the flavorings are gently simmered together with the oil and the vinegar is added later, rather than vice versa. This must be prepared at least 1 day before serving.

Yield: Makes about 1½ cups

INGREDIENTS

  • 1 cup extra virgin olive oil, plus a little extra, if needed
  • 10 shallots
  • 10 cloves garlic
  • 2 large tomatoes, chopped
  • 4 anchovy fillets
  • ½ cup basil leaves
  • ½ cup red wine vinegar, plus a little extra, if needed
  • Kosher salt and freshly ground pepper

serve with:

Directions

In a medium saucepan, heat ¼ cup of the olive oil over medium heat until warm and add the shallots, garlic, tomatoes, anchovies, basil, and the remaining olive oil. Simmer over low heat for 30 minutes, then add the vinegar and allow to cool to room temperature. Cover and refrigerate overnight. The next day, strain through a chinois or fine strainer, pushing on the solids. Taste and add more olive oil or vinegar, if needed; season with salt and pepper.

Notes

Make-ahead note:

Provençal Vinaigrette can be refrigerated up to 2 weeks. Whisk to recombine before using.


© 1996 Debra Ponzek and Joan Schwartz
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings. and includes 1/4 teaspoon of added salt.

93kcal (5%)
10mg (1%)
3mg (5%)
13mcg RAE (0%)
76mg
5mg
1g
0g
0g
2g
1mg (0%)
45mg (2%)
1g (6%)
9g (14%)
0mg (2%)
FROM THE KITCHEN OF...

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