Recipes Salads Salad Dressing Vinaigrette Chile-Basil Vinaigrette 1.5 (4) 4 Reviews By Hillary Sterling Published on February 18, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Total Time: 10 mins Yield: 1 3/4 cups Ingredients 5 fresh red Fresno chiles (about 3 ounces), thinly sliced 1 roasted garlic head (reserved from Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes recipe), peeled and smashed ¼ cup roughly chopped fresh basil ¼ cup roughly chopped fresh flat-leaf parsley 2 tablespoons grated lemon zest 1 tablespoon finely chopped garlic 1 tablespoon red wine vinegar 1 ½ cups extra-virgin olive oil Directions Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, and vinegar in a medium bowl. Add oil; whisk to combine. Rate it Print