Description
Made with only 4 ingredients, this roasted red pepper is shockingly easy to prepare as the roasted peppers require no peeling. The peppers lend both a sweetness and smokiness to the dressing, and the vinegar provides a perfect acidic bite. Summer salads, let’s go!
Notes:
- If you are concerned about the charring and prefer to use completely peeled peppers, do this: roast the peppers until they completely blacken, about 40 minutes, then transfer them to a bowl, cover it, and let stand for 20 minutes. Peel the peppers and discard the skin. Then proceed with the recipe. You may only need 1/2 cup olive oil when using completely peeled peppers, and you may only need 1/2 teaspoon of salt.
Ingredients
- 2 red bell peppers (about a pound)
- 3/4 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)
- 1/4 cup white balsamic vinegar
- 1/2 to 3/4 cup extra-virgin olive oil
Instructions
- Preheat your oven to 450ºF. Line a sheet pan with parchment paper.
- Halve the peppers and rip out the seeds and stem. Place the peppers cut side down on the sheet pan then transfer to the oven for 20 to 25 minutes or until the peppers are blistered in spots, but not completely charred. Remove pan from the oven and let the peppers cool on the sheet pan for 10 minutes.
- Transfer the peppers to a blender with the salt and white balsamic vinegar.
- Puree the peppers, slowly at first, then at high speed until smooth, 30-45 seconds. Stop the machine, drizzle in 1/2 cup of the olive oil, then purée again, slowly at first, then at high speed for another 15 to 30 seconds or until emulsified. Stop the machine, taste, and add the remaining 1/4 cup olive oil if desired — I always do — and add more salt to taste. Purée one last time then transfer to a storage jar.
- Store the dressing in the fridge for as long as 2 weeks. Bring to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dressing
- Method: blender
- Cuisine: American