Name: Chile-Basil Vinaigrette
Total time: 10 min
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; .25 cup roughly chopped fresh basil; .25 cup roughly chopped fresh flat-leaf parsley; 2 tablespoons grated lemon zest; 1 tablespoon finely chopped garlic; 1 tablespoon red wine vinegar; 1.5 cups extra-virgin olive oil

Roast Chicken with Chile-Basil Vinaigrette — 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.