Imagine the texture of a good ginger salad dressing you get with your sushi, but make it sweeter and more savory Portuguese-style with roasted red peppers.
Author:Amanda MacArthur
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Salads & Dressings
Ingredients
Scale
2 red bell peppers, cored and sliced into four flat quarters
1 shallot, quartered
1/3 cup apple cider vinegar
2 tbsp dijon mustard
3 tbsp honey
1/3 cup apple juice
1 cup extra virgin olive oil
Salt and pepper (to your liking)
Instructions
Roast the peppers and shallots at 450 degrees F for 25 minutes.
Remove from oven and add to a bowl and cover to finish steaming them for 20 minutes.
Remove skins from peppers and any burned bits from shallots.
Add to blender with the rest of the ingredients and serve over romaine, a sliced cherry tomato salad, pasta salad, or even as a rub on meat.
Notes
It will keep for a week or two in the fridge just fine.
