Dress Me Up!
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 reci...
This recipe utilizes a basic lemon vinaigrette as the base. This dressing is perfect for roasted or grilled corn on the cob, but also works well with other grilled veggies. To save time, you can substitute one cup of jarred roasted pepper slices. An immersion hand blender works best for small jobs. But if you don’t own one, just transfer lemon vinaigrette and prepared peppers to a blender or food processor and puree as instructed.
Ingredients
SERVINGS: 1 Cup(s)
- 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
Instructions
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.
Related Stories & Recipes
Tomato Basil Dressing
This dressing works well with Mediterranean dishes. Drizzle over slices of fresh mozzarella or burrata as part of an antipasti. Dressing will keep for two days.
Sesame Ginger Dressing
Pair this dressing with an Asian slaw containing shredded red cabbage, broccoli and carrots, or toss with multicolored carrots. I prefer Braggs Aminos, a gluten-free soy sauce alternative made from ce...
Broccoli and Tomato Salad with Avocado Dressing
Raw broccoli on its own can have a strong taste and hearty crunch. Letting the broccoli marinate in the dressing allows the flavor to mellow. A good use for our nearly year-round avocado season, this ...
Raspberry Vinaigrette
Bright in both color and flavor, this dressing complements a spinach salad that incorporates fruits and nuts like apples or orange segments, pecans or walnuts.
Miso Carrot Ginger Dressing
Toss this tangy dressing with thinly sliced cucumber, julienned snow peas and sweet peppers or chopped kale salad with shelled edamame, thinly sliced red onion and chopped cashews; or drizzle over roa...
Goat Cheese Herb Dressing
Take advantage of our local goat cheese sources. Drizzle over roasted beets, red onion and arugula salad.
