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Roasted Red Pepper Vinaigrette

Overall user rating:    rating
6 visitors have rated this recipe.
  • 5 spoons LG from Atlanta on 03/17/2004 08:04 PM

    This recipe was really delicious. However, I changed it a bit with some substitutions. I used apple cider vinegar instead of verjus (according to Foodnetwork, verjus was used in the medieval ages and is extremely difficult to find in the U.S.) and I used a little honey to reduce the sour. Also, since I don't use chicken stock, I used the reserved liquid from my black beans (from the black bean cake recipe). Also, I used cilantro instead of chives. OK, this seems like I totally changed the recipe, hmmmm. Anyway, It was great and I loved it.

    Greenline
  • 5 spoons LORI from WA on 02/13/2004 06:34 PM

    I LOOKED UP VERJUS. FOUND A SPELLING LIKE THIS WITH A DIFF. VERJUICE:UNFERMENTEDACID JUICE OF UNRIPPENED WHITE GRAPES.USE AS YOU WOULD RED WINE VINEGAR OR LEMON JUICE TO FLAVOR. WE ALL LIKED THIS DRESSING. I USED WHITE GRAPE JUICE. HOPE THIS HELPS.

    Greenline
  • 5 spoons Anonymous on 02/02/2004 01:55 AM

    Greenline
  • 3 spoons Irene from Wheaton, IL on 05/17/2003 05:58 PM

    What is verjus? I've been cooking for a while and have NEVER seen this. Thanks.

    Greenline
  • 3 spoons Anonymous on 03/05/2003 03:23 PM

    Wonderful recipe. As for the "ethical vegetarian", there are many substitutions for chicken stock, including vegetarian chicken seasoning called "McKay's", which can be found at most health food stores.

    Greenline
  • 1 spoons cb from western new york on 08/19/2002 03:54 PM

    I do not use meat, including "chicken stock." (I am an ethical vegetarian.) Therefore, I could not use this recipe without making a substitution for the chicken stock. I wonder why otherwise excellent vegetarian recipes are spoiled so often by the unnecessary inclusion of chicken stock.

    Greenline