A foundation of crisp greens is one of my favorite things about meals this season, so it's pretty exciting to see my baby lettuce coming up. It's not big enough to harvest yet, but soon.
I've always preferred homemade vinaigrette to store-bought dressings, and usually stick to the simplest 2-to-1 oil-to-vinegar (or lemon juice) ratio, with some salt and pepper. Maybe add a splash of dijon as an emulsifier. This week while shopping though something in those ready-made bottles caught my eye. All the little flecks of red pepper and garlic ... I can do that too! It seems so obvious, but it's just enough of a hassle that I haven't added them before.
My little experiment turned out so delicious, I thought I'd share it here.
Red Pepper vinaigrette
- a few slices of red bell pepper (approx. 1/4 cup)
- 1 + 1/2 slices red onion
- 1 clove garlic
- 1 tsp. good dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1/4 cup good quality red wine vinegar (I used a Chianti vinegar)
- 1/2 + a little more extra virgin olive oil
Blend well in a blender and use immediately. If you don't have a blender, I'm sure finely-diced veggies and garlic would work. Refrigerate extra in a mason jar.
So, So yummy! I like a strong vinegar component to my dressings, so do adjust the oil, or add a splash of water to tone it down if need be.
I've been outside turning compost over into the garden beds. Tomato starters are going in the ground tonight. So excited that summer's here in the Mid-Atlantic US!