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Roasted Red Pepper Vinaigrette

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Five spoons LG from Atlanta on 3/17/2004 3:04:00 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.

Five spoons LORI from WA on 2/13/2004 1:34:00 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.

Five spoons Anonymous on 2/1/2004 8:55:00 PM

Five spoons Irene from Wheaton, IL on 5/17/2003 1:58:00 PM

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

Five spoons Anonymous on 3/5/2003 10:23:00 AM

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.

Five spoons cb from western new york on 8/19/2002 11:54:00 AM

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.




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