I’m particular about how I like my vinaigrette. I prefer it to be more vinegar and less oil. Whenever I watch Ina or Giada or Anne whip up a quick vinaigrette, I cringe a little at the ratio of oil to vinegar. Actually, I cringe a lot. Because when I follow their recipes, I end up with an oily, bland mess. So I’ve decided that when it comes to vinaigrette, we will agree to disagree. I will use as much vinegar as I like to get a strong, flavorful dressing, and I won’t ask them to eat any of it. Which is too bad for them because my Roasted Red Pepper Vinaigrette makes for some seriously well dressed salad.
Roasted Red Pepper Vinaigrette
Adapted from Rachel Ray
- 1 jar roasted red peppers, drained, seeds discarded
- 2 to 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- kosher salt
Place peppers, vinegar, and honey in the work bowl of a food processor. With the food processor running, slowly add the olive oil through the feed tube. Process until the dressing is smooth. Add salt and taste for seasoning. Add additional balsamic vinegar and honey to taste.