In roasting your own pepper, just clean and dry a red pepper and set it on the open flame of your gas stove or in your oven set to broil, turn it occasionally until all sides are blackened.
Transfer the pepper to a covered dish and let it cool enough so you can handle it. Once cool, you can easily remove the charred skin, cut it and remove the seed and stem. Now it’s ready for your dressing!
This dressing is great on vegetable salads, but also works well as a marinade. This would also be a nice way to dress a grain-based salad or a pasta salad.
- 1 small clove of garlic
- 1/4 large shallot
- 1 teaspoon of Dijon mustard
- 1 cup of roasted red pepper (approximately 1 large pepper)
- 1 teaspoon of maple syrup
- 1/4 cup white balsamic vinegar
- 3/4 cup canola oil (give or take)
- ice water, as needed
- Add all ingredients except the oil to a blender. Blend until pureed, feel free to add more vinegar if necessary to get it fully blended and smooth.
- Once pureed, with blender running, slowly drizzle in oil. As you add the oil you will see the dressing beginning to emulsify and thicken. If dressing becomes too thick before all the oil is added, you can add a little ice water as the blender is spinning to thin it out.
- Refrigerate until ready to use