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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.
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.
Provençal Vinaigrette can be refrigerated up to 2 weeks. Whisk to recombine before using.
Nutrients per serving (% daily value)
Nutritional information is based on 24 servings. and includes 1/4 teaspoon of added salt.
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