Roasted Orange Pepper Salad Dressing |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This originally comes from a Christine Cushing recipe. This is a really rich and very low fat dressing that can be made ahead. Try it on spinach with feta and cherry tomatoes. Ingredients:
1 orange, yellow or red pepper |
3/4t sugar |
1t shallot, finely diced |
generous salt and pepper |
1t dijon mustard |
1/4c apple cider vinegar |
1/3c olive oil |
Directions:
1. Roast the pepper. To roast the pepper put it on a baking sheet under the broiler and broil, turning every 3-5 minutes until all sides are blistered. Place in a sealed ziploc bag and allow to cool until you can handle it - but at least 10 minutes. (This will create a steam pocket and will make it easier to peel.)
2. Peel, de-seed and core the pepper and put in a food processor and blend until smooth. Add remaining ingredients and process until blended and uniform.
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