Thursday, January 3, 2008

Sundried Tomato, Caper, and Basil Pesto Salad

Mmmm.. Lunch.

How do you make it? Well you take a salad, with all its wonderful salad things (in my case it's got baby arugula and spring mixed greens topped with tomatoe, carrot, beet, cucumber, yellow bell pepper, green onion and parsley) and some Sundried Tomato, Caper, and Basil Pesto dressing.

How do you make this dressing? Easy. Take some sundried tomatoes and dice them up really fine (food process even), and a lot of basil and do that for the basil leaves too. Throw in some capers and some smashed garlic, about 3/4 cups of oil and 1/2 cup of vinegar (balsalmic probably tastes better, but I only had rice vinegar), give it a mix (or a shake in my case) and BAM! Serve it with a spoon rather than pouring to get some really nice basil/sundriedtomatoe/caper action going. Oh, and don't be too generous--this really is just oil with some flavors, and you really don't need more than a teaspoon of oil for even an oversized salad like mine. Mmm.. Food. Served with some chilled chammomile citrus herb tea this was the perfect lunch.

I thought this just looked cool! Basil, sundried tomatoes, capers and smashed garlic. I used smashed garlic rather than minced or crushed garlic so it can easily be removed while eating.

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