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 

Geoffrey Zakarian
August 2014

Gallery

Recipe Summary

total:
10 mins
Yield:
1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement
Advertisement