Doctor's Review: Medicine on the Move

December 12, 2017
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Roasted red pepper vinaigrette

This vinaigrette is a lovely dipping sauce for toasted bread. It’s also wonderful with a Greek salad of baby spinach, feta, olives and toasted walnuts.

1 large red bell pepper

2 large garlic cloves, peeled

2 tsp. (10 ml) balsamic vinegar

1 tsp. (5 ml) fresh lemon juice

1 tsp. (5 ml) sea salt

dash of Tabasco sauce

¾ c. (180 ml) virgin olive oil

freshly ground black pepper

Roast the pepper in a pan under the broiler, watching constantly. Or put the pepper on a fork and place over medium flame on the barbecue. When it blisters, turn it. Make sure all sides blister then place it in a brown paper bag for 10 minutes. Cool.

Remove the pepper from the bag and peel, halve and core.

Put all the ingredients into a blender, except the olive oil and pepper. Blend. Add the oil in a steady stream until the dressing emulsifies. Season with pepper. Makes 1 cup (250 ml). Keeps refrigerated for 2 weeks.

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