A friend loves the flavor of Annie’s Sesame Shiitake salad dressing—she always serves it to guests. When she remarked that the cost was damaging to her grocery bill, that was just the challenge I needed. I now have a home recipe for a dressing quite similar in taste, in fact, my friend likes it better than the purchased version. But that recipe will come later. I got on a roll with my own homemade replicas of other Annie’s salad dressings and I have a pretty good version of her Roasted Red Pepper Dressing. This opening week for Ranui CSA season we need a recipe to use our fresh chives and Italian parsley and dress up our beautiful salad greens—thus this recipe. Break up the light purple chive blossoms and mix them into the salad greens. Use the chive blossoms to garnish fish, eggs or whatever else you are making for dinner.
Open a jar of roasted red peppers and measure out 8 ounces of the drained peppers; put them in a blender container. (Any remaining roasted peppers are delicious in sandwiches.) Add 6 tablespoons of apple cider vinegar, 6 tablespoons of water and 6 tablespoons of extra virgin olive oil. Then put in 2 cloves of garlic that you have coarsely chopped in pieces, 2 tablespoons of honey, 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper. Whir in the blender until the peppers and garlic are smooth. Pour into a quart jar and add 2 tablespoons of finely chopped chives and 2 tablespoons of finely chopped parsley leaves. Season to taste with more salt and pepper.
Roasted Red Pepper Vinaigrette with Chives and Parsley
June 15, 2009 by Letty Flatt
[…] from the store don’t even come close in flavor and freshness. Back in June, I wrote about my homemade version of a popular bottled dressing, sort of promising the recipe, so, to help savor these last 2 weeks of salad greens before our CSA […]