Romesco Vinaigrette

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.

Photo by Barbara B.

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

1

Cup

PREP TIME

--

minutes

TOTAL TIME

10

minutes

SERVINGS

1

servings

Ingredients

  • 1/4

    cup roasted almonds

  • 1/4

    cup basil leaves

  • 1/4

    cup tarragon leaves

  • 3

    drained piquillo peppers

  • 2

    tablespoons sherry vinegar

  • 1/2

    garlic clove

  • 1/3

    cup water

  • 1/4

    cup extra-virgin olive oil

  • Kosher salt

  • Torn chicory, for serving

Directions

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.

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