Roasted Red Pepper Vinaigrette
Ingredients
-
2
whole
sweet red peppers
-
1
tsp
avocado oil
-
1
whole
shallot, chopped
-
½
cup
loosely packed basil leaves
-
1
clove
garlic, smashed
-
6
Tbsp
white balsamic vinegar
-
¾
tsp
sea salt
-
⅛
tsp
freshly ground black pepper
-
1
pinch
cayenne pepper
-
1
cup
extra virgin olive oil
Instructions
- Option 1: For open fire roasting, rub peppers with avocado oil and roast over flames, turning to char all sides for about 10 minutes.
- Option 2: For oven roasting, preheat the oven to 500°F (260°C), cut peppers in half, remove seeds, rub with avocado oil, and roast for 15-20 minutes until charred.
- After roasting, place peppers in a bowl, cover, and let steam for 10 minutes.
- Remove skins from peppers using paper towels, then chop the peppers.
- Combine peppers and all other ingredients except olive oil in a blender and blend until smooth.
- With the blender running, slowly drizzle in olive oil to create an emulsion.
- Store the vinaigrette in the refrigerator for up to a week.
Nutrition Facts (estimated)
Servings
2 cups (16 oz)
Calories
250
Total fat
24g
Total carbohydrates
5g
Total protein
2g
Sodium
300mg
Cholesterol
0mg
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