Roasted Red Pepper Vinaigrette is my super-versatile go-to dressing. I keep a jar of it in the fridge at all times.
I pour it over salads of course – it’s friendly with chicken, salmon, shrimp or steak and virtually every vegetable, roasted or fresh. A small container of it gets packed in my husband’s lunch with tuna salad over greens, and the kiddo uses it as dip for carrot sticks and pepper strips.
I’m positive that red pepper vinaigrette is the best partner for grilled artichokes. I know mayo is the go-to for most folks, but I think that’s just because they haven’t tried it my way.
This dressing is fabulous tossed with quinoa and roasted veggies, which is a lunch I pull together pretty often. You can roast your own red bell peppers or use the jarred kind, which is what I usually do. You’ll definitely want to use good olive oil too. Here’s my favorite direct-from-the-farmer EVOO, if you’re into that kind of thing.
Kept in the refrigerator in a sealed container, this roasted red pepper vinaigrette will last for a week. Ours never makes it that long!
- 1 medium clove garlic, minced
- 1 large shallot, minced
- Juice from 1 lemon
- 4 Tbsp. cider vinegar
- Salt and pepper to taste
- 4 Tbsp. honey
- 1/4 cup finely chopped basil
- 2 large roasted red bell peppers, seeded and peeled
- 1/2 cup extra virgin olive oil
Add peppers to food processor and puree. Stir in garlic, shallot, lemon juice, vinegar, honey, basil and spices; pulse to combine. Slowly drizzle in the olive oil until emulsified.
recipe can be doubled.