Tuesday, November 23, 2010

Roasted Red Pepper Vinaigrette

I used this on a salad consisting of kale and diced yellow bell peppers. Yum! It's actually thick enough to be a dip or a sandwich spread as well.

1 roasted red pepper (below)
3/4 t maple syrup (or equivalent of sweetener of choice)
1 small white onion, diced (I roasted this along with the red pepper. My goodness if you've ever smelled a roasted onion you know why...)
a generous amount of salt and pepper, to taste
1 t Dijon mustard
1/4 c apple cider vinegar
1/3 c olive oil

Puree all ingredients in a food processor or blender, until smooth.

How to roast a red pepper:
You really can't go wrong with roasted red peppers. They add a unique sweetness to dishes that is simultaneously savory, unlike the sweetness of sugar. Great on fajitas and sandwiches, or salad dressing (above), and many other recipes (below)!

Preheat oven to 425F
Place whole red pepper on a cookie sheet lined with aluminum foil.
Pop in oven and let 'er char (get excited for the wafting aromas of sweetness to fill your kitchen).
Roast until black and blistery, rotating every 15 minutes.
Remove from oven and place in a brown paper bag to cool (the steam of the pepper juices will loosen the skin!)
Peel off the charred skin.*
Remove the stem* and cut open the pepper to expose the innards.
Remove the seeds and white ribs.*
Use immediately or store completely submerged in olive oil in a glass jar.

*Don't forget to compost!

Other Recipes Containing Roasted Red Peppers:
Romesco Sauce from Happy Valley Locavore
Vegetable Fajitas from Broke 'n' Veggie
Bruschetta with Roasted Sweet Bell Peppers
Red Pepper Soup from Smitten Kitchen
Pizza with Red and Yellow Peppers from Smitten Kitchen
Roasted Red Pepper Hummus from Pinch My Salt
Panini with Artichoke Hearts, Spinach and Red Peppers
Red Pepper Ravioli with Cream Sauce from BBC Food
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