 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables. Ingredients:
1 tablespoon chopped serrano chile |
3/4 teaspoon salt |
6 garlic cloves, crushed |
3 tablespoons red wine vinegar |
2 tablespoons water |
2 tablespoons fresh lemon juice |
1 1/2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons anchovy paste |
Directions:
1. Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.
2. Note: Store vinaigrette in refrigerator for up to 1 week.
|
|