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.
Provençal Vinaigrette can be refrigerated up to 2 weeks. Whisk to recombine before using.
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, low saturated fat, peanut free, soy free, tree nut free
Taste and Texturegarlicky, herby, juicy, sharp, tangy, tart, umami
Type of Dishdressing, marinades
- 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
- Tuna with Grilled Vegetables
- Any vegetable combination seared and roasted tuna or salmon
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.
Read NextTranslucent Sugar Glaze
1996 Debra Ponzek and Joan Schwartz