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Romesco Vinaigrette

  • SERVINGS: 1 cup
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This rich, nutty dressing from chef Geoffrey Zakarian’s book, My Perfect Pantry, is based on a traditional Spanish red pepper sauce. The vinaigrette works beautifully with hearty bitter greens.

Slideshow: Salad Dressings

  1. 1/4 cup roasted almonds
  2. 1/4 cup basil leaves
  3. 1/4 cup tarragon leaves
  4. 3 drained piquillo peppers
  5. 2 tablespoons sherry vinegar
  6. 1/2 garlic clove
  7. 1/3 cup water
  8. 1/4 cup extra-virgin olive oil
  9. Kosher salt
  10. Torn chicory, for serving
  1. In a food processor, puree the almonds with the basil, tarragon, piquillo peppers, vinegar and garlic until a paste forms. With the machine on, gradually add the water and olive oil. Season with salt. Toss the dressing with chicory.
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