Romesco Vinaigrette

By GadgetGirl

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.

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

Details

Servings 1
Cooking time 10mins

Preparation

Step 1

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.