dish
Roasted Red Pepper Vinaigrette

8
Serves
42
Calories
8
Nutrients
15
Vitamins

Ingredients

1/2 teaspoon kosher salt
2 tablespoons Dijon mustard
2 tablespoons verjus, white or red
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
4 tablespoons chicken stock
1 tablespoon chopped chives

Cooking Instructions

1. Preheat the broiler.

2. Slice the pepper in half lengthwise and remove the seeds. Place the 2 halves, skin side up, on a cookie sheet and press down so they lie flat.

3. Place the pepper under the broiler until the skin is evenly blistered, about 5 to 8 minutes.

4. Carefully remove the pepper from the cookie sheet and place in a bowl. Cover tightly with plastic wrap and let sit for 5 minutes. Uncover, peel off the skin and discard.

5. Puree the roasted red pepper and salt in a food processor.

6. Add the mustard and puree. Add the verjus and vinegar by the tablespoon, pureeing after each addition.

7. With the motor running, add the olive oil and stock slowly through the feed tube.

8. Stir in the chives and pepper. Adjust the salt and pepper to taste.

Serving Size: 2 tablespoons

Nutrition Information

Number of Servings: 8
Calories
42
Protein
0 g
Total Carbohydrate
1 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
0 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
4 %
Percent Calories from Carbohydrate
12 %
Percent Calories from Fat
84 %
Vitamin A
364 IU
Vitamin A
546 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
18 mg
Vitamin C
12 mg
Vitamin D
0 IU
Folate
2 mcg
Vitamin E
1 IU
Vitamin K
2 mcg
Pantothenic Acid
0 mg
Calcium
8 mg
Calcium
6 mg
Iron
0 mg
Phosphorus
10 mg
Phosphorus
15 mg
Potassium
21 mg
Potassium
31 mg
Sodium
144 mg
Sodium
216 mg
Zinc
0 mg