What’s in fashion for spring? Greens, in all shades, plus accents of late-season tomato and pepper reds. Accessorize with quick, healthy dressings that coordinate perfectly. Maria Anselmo has the r...
- 2 large red peppers, cored and quartered
- 3 tablespoons freshly squeezed lemon juice (approximately 1 lemon)
- 1 teaspoon lemon zest
- 1 tablespoons Dijon mustard
- ½ cup extra-virgin olive oil, plus extra to brush on peppers
- 1 teaspoon fresh oregano, minced
Place oven rack about 6 inches from the broiler, and turn broiler on. Arrange pepper pieces, skin side up, on a baking sheet lined with parchment paper. Brush pieces with olive oil and broil about 7 minutes or until pepper skins are charred. Place peppers in a bowl and cover with plastic wrap for 10 minutes until cooled. Meanwhile, make vinaigrette by whisking together lemon juice, zest and mustard in a small mixing bowl until smooth. Gradually whisk in olive oil. Continue whisking vigorously until emulsified. Once cooled enough to handle, gently peel charred skin and discard. Coarsely chop peppers. Add peppers and oregano to the bowl. Using an immersion hand blender on low setting, puree until smooth.