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Garlic and Roasted Pepper Vinaigrette |
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Garlic and Roasted Pepper VinaigrettePrep Time: 30 min(s) | Serves: 1 1/2 cups | Difficulty: Beginner | Ethnicity: American |
Tools: | | blender | | cutting board | | measuring cups | | measuring spoons | | Microplane | | paring knife | | rubber spatula |
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Pair this vinaigrette with seafood, mushrooms, salads, beans, and a multitude of other vegetables. | Ingredients: | | 1 yellow bell pepper - roasted, peeled, seeded and roughly chopped (Learn How) | | 4 garlic cloves - peeled and chopped (Learn How) | | 1 teaspoon(s) shallot - peeled and diced | | 1 teaspoon(s) capers | | 1 tablespoon(s) lemon juice - plus 1 teaspoon of the zest | | 1 teaspoon(s) Dijon mustard | | 1/4 cup(s) red wine vinegar | | 3/4 cup(s) olive oil | | 1 pinch red chile flakes - ground | | 1 teaspoon(s) thyme - (oregano or rosemary) finely chopped | | 1 pinch salt and pepper - to taste | |
Steps: | | -Roast, peel, seed and roughly chop the pepper; place in a blender. | | -Add the garlic, shallots, capers, lemon, Dijon and vinegar; puree. | | -While processing, slowly drizzle the oil into the top of the blender. | | -Once emulsified, season with the chile flakes, thyme, salt and pepper; pulse to combine. |
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