Roasted red pepper vinaigrette
- 200 g Red Bell Pepper, roasted, skinned, seeded
- 50 g Olive Oil
- 45 g Red Wine Vinegar
- 15 g Shallots, minced
- 1/4 t Medium-Grain Salt
- 1/2 t Black Peppercorn, ground
Yields about 300 g
- Puree vinaigrette. Add red bell pepper in a food processor. Puree until smooth. Add remaining ingredients. Puree until smooth.
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Perelman, Deb. "Summer Pea and Roasted Red Pepper Pasta Salad." Smitten Kitchen. 8 August 2009. ↩