Creamy Roasted Red Pepper Vinaigrette (vegan)

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This creamy roasted red pepper dressing is one of my all time favorites. It is colorful on the plate and the palette. I love sherry vinegar. And garlic. This dressing is great on just about any plate of greens or a mixed salad. I also bring it along with a veggie platter.

But my very favorite thing to do with it is serve it with seafood. It’s great over grilled swordfish or halibut. Or toss the creamy roasted red pepper dressing over a mixture of shrimp, lobster, crab and bay scallops. My favorite Spanish restaurant used to serve said salad on special occasions – the color and flavor certainly seems like a party to me.

This creamy roasted red pepper vinaigrette is great to make if you have fresh peppers on hand (and it works just fine if they are a little soft and wrinkly) but it’s nearly as good with the jarred variety. The color won’t be as pretty with yellow peppers but they will work. I usually cheat and use pre-peeled garlic so I use the four cloves, but if peel it yourself or use more pungent stuff I recommend going for two. You can make this in the blender or hand blender. If you make it in the food processor, mix all ingredients except the oil and feed it in kinda slowly.

Roasted Red Pepper Sherry Vinegar Dressing
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Roasted Red Pepper Sherry Vinegar Dressing

Recipe by Laura ArmeyCourse: SaladsDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 2 red bell peppers or a 12 oz. jar of roasted peppers, drained

  • 1/2 C sherry Vinegar

  • 1 C Olive Oil

  • 2-4 cloves garlic

  • pinch of salt

Directions

  • Roasting the Peppers
  • If using fresh peppers you need to roast them-I put them on a sheet pan and broil for about 3 minutes a side until each side is deeply charred (don’t worry they should be black) then rotate and broil the next side – my math suggests 4 sides but sometimes a pepper shape is more like three sides, broil and rotate until black all over.
  • Pull the pan out and let these babies cool, or run under cool water and brave the burnt fingers.
  • Peels should peel right off, then cut open and remove seeds and add roasted peppers to your blender jar.
  • Make the Dressing
  • Put the roasted peppers or drained jarred roasted peppers in the blender jar. Add the rest of the ingredients and blend. Seriously that’s all there is to it. The peppers make everything emulsify so perfectly.