Roasted red pepper and garlic salad dressing
This dressing tastes great served slightly warm tossed with mixed greens and goat's cheese. Any that's leftover can be refrigerated for up to a week.
Ingredients
Serves: 6
- 3 large red peppers
- 100ml (4 fl oz) olive oil
- 4 tablespoons red wine vinegar
- 2 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese
- 3 cloves crushed garlic
- small handful chopped fresh basil
- salt and freshly ground black pepper to taste
Method
Prep:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 230 C / Gas mark 8.
- Rub peppers with enough oil to coat; place on a baking tray and roast in oven for 25 to 30 minutes, or until skins turn black.
- Remove peppers from oven and set aside to cool. Remove stems and skins.
- Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil, salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
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Reviews & ratings
Average global rating:
(25)
Reviews in English (25)
Altered ingredient amounts. remove the vinegar and oil for a lovely red pepper sauce - 24 Jul 2008
Used different ingredients. Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing. - 24 Jul 2008
Very good dressing. I used it as my dressing for a pasta salad. I tossed the dressing with pasta, chopped roasted pepper, grilled asparagus, fresh mozzarella cheese, grated parmesean, kalamata olives and fresh chopped basil. - 24 Jul 2008
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