Roasted Orange Pepper Salad Dressing
From katerina 17 years ago
- 20 minutes to make
- Serves 8
This originally comes from a Christine Cushing recipe. This is a really rich and very low fat dressing that can be made ahead. Try it on spinach with feta and cherry tomatoes.
Ingredients
- 1 orange, Yellow or red pepper shopping list
- 3/4t sugar shopping list
- 1t shallot, finely diced shopping list
- generous salt and pepper shopping list
- 1t Dijon mustard shopping list
- 1/4C apple cider vinegar shopping list
- 1/3C olive oil shopping list
How to make it
- Roast the pepper. To roast the pepper put it on a baking sheet under the broiler and broil, turning every 3-5 minutes until all sides are blistered. Place in a sealed ziploc bag and allow to cool until you can handle it - but at least 10 minutes. (This will create a steam pocket and will make it easier to peel.)
- Peel, de-seed and core the pepper and put in a food processor and blend until smooth. Add remaining ingredients and process until blended and uniform.
katerina
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