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Romesco Vinaigrette

  • TOTAL TIME:
  • SERVINGS: 1 cup

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

Ingredients

  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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