Friday, August 5, 2011

Tomato and Roasted Garlic Vinaigrette. Vegan and Gluten-free

I am not usually a fan of dressings upon my salad, but after reading Ratio, I changed my mind. Ratio is a very helpful and informative book by Michael Ruhlman that reduces everyday recipes into easy-to-remember ratios. Of course, for gluten-free baked goods, the ratios must be tweaked ever so slightly to include a binding agent, but otherwise, having this list of ratios will allow me more freedom as a cook and baker.

The beginning of the book is full of baked goods, and as I said above, those will be the hardest to transfer to my diet, but the second part of the book contains sauces and stocks and dressings that I can easily adapt to my appetite and food sensitivities.

The ratio for a basic vinaigrette is very simple.  

Three parts oil to one part vinegar.

Of course, to make that vinaigrette taste like anything more than a brine, you would want to add seasonings, spices, and other ingredients. I took the liberty of creating my own special vinaigrette, half based on what sounded good and half based on what I had on hand. I came up with what you see here. Homemade, gluten-free and vegan, and very inexpensive - pretty dang awesome.

Tomato and Roasted Garlic Vinaigrette
Makes about 1 cup

1/4 c. red wine vinegar
1 T. stone-ground mustard
1/4 t. salt
4 cherry tomatoes
3 cloves roasted garlic (to make these, I wrapped three peeled garlic cloves in foil and roasted them in my oven at 400' for 15 minutes)
3/4 c. olive oil

  1. In a food processor, combine the vinegar, mustard, salt, tomatoes, and garlic. Puree until fairly smooth. 
  2. Pour mixture into a bowl and, in a slow but steady stream, pour in the oil, whisking constantly, until it is well-combined. Store in a sealed jar in the fridge up to one week. Shake well before serving.

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