Red Pepper Vinaigrette Food

RED PEPPER VINAIGRETTE

Steps:

• Combine all ingredients in a blender.
• Blend until thoroughly mixed.

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

SARASOTA'S ROASTED RED PEPPER VINAIGRETTE

Steps:

• Dressing -- If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing. Once pureed, remove and transfer to a measuring cup or small bowl. Perfect salad dressing. If you want add the red pepper flakes, it adds a nice kick. But if not, just leave them out. Still a great dressing and so simple.

ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE

Steps:

• Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

ROMAINE SALAD WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
• Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

SPICY PEPPER VINAIGRETTE

Steps:

• In a medium bowl, whisk oil and vinegar until combined. Stir in bell pepper, cherry peppers, and basil; season with salt. Serve over steaks or with grilled fish or chicken.

RED PEPPER VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.

RED PEPPER VINAIGRETTE

Steps:

• Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.

RED PEPPER AND CUMIN VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

RED PEPPER WITH TARRAGON VINAIGRETTE

Steps:

• Mince the shallots and the garlic and place in a bowl.
• Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
• Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

ASPARAGUS WITH RED PEPPER VINAIGRETTE

Steps:

• To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl.
• Set aside.
• In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes.
• Drain and chill in cold water, then drain and pat dry.
• Add the asparagus to the vinaigrette and turn to coat.
• This dish can be prepared ahead of time and refrigerated for up to 4 hours.

GARLIC BELL PEPPER VINAIGRETTE

Steps:

• Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

LEMON PEPPER VINAIGRETTE

Steps:

• Process first 5 ingredients in a blender.
• With blender running, add oil in a slow steady stream until smooth.
• Chill until ready to use.

SWORDFISH WITH ROASTED RED PEPPER VINAIGRETTE

Steps:

• To make the vinaigrette: whirl first four vinaigrette ingredients in the container of a food processor or a blender until smooth.
• Add the oil in very slowly until fully incorporated.
• Season to taste with black pepper.
• For the fish: heat the olive oil in a large skillet.
• Cook about 4 minutes on each side or until completely done.
• To serve, transfer cooked fish to a warm plate and top with a little of the vinaigrette.

RED PEPPER BALSAMIC VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

RED-PEPPER JELLY VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar, jelly, and chile paste; season with salt and pepper. Slowly whisk in canola oil until mixture is well combined.