Roasted red pepper vinaigrette

by JESSICA STRAND • August 2008

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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From our Nutritionist

Make it stretch

Many people think that making salad dressing is time consuming. Making your own lets you customize the recipe to your taste and needs. Here are a few tips to make your salad topper stretch:

• Mix your dressing in a glass mason jar. Use what you need and then put the rest in the refrigerator.

• Most dressings keep in the fridge for one week after they’re made.

• Instead of mixing the dressing in the salad, serve it in a separate dish. Dip your veggies in the dressing. You’ll use less and taste more.

• Some dressings can be used as sauce on cooked vegetables, not just on salads.

• Use dressings as a spread for sandwiches.

• If you’re making an emulsion with egg and oil, use a hand-held blender or a whisk instead of a blender to make clean up easier.

— Kim N. Arrey