Geoffrey Zakarian’s Romesco Vinaigrette

Yield: 8 servings
Calories: 81
Theme: New
Rating:  This recipe has not been rated

This Romesco vinaigrette salad dressing from chef Geoffrey Zakarian is smoky yet light. It has a nutty flavor from the almonds, along with fresh and fragrant basil leaves. Not only is this dressing tasty, but it is also high in fiber, making it a guilt-free and savory treat! Enjoy it on a fresh salad or hearty grain bowl.

Ingredients

  • 1/4 cup roasted almonds
  • 1/4 cup basil leaves
  • 1/4 cup tarragon leaves
  • 3 drained piquillo peppers
  • 2 tbsp sherry vinegar
  • 1/2 garlic clove
  • 1/3 cup water
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • torn chicory, for serving

Directions

1. In a food processor, puree the almonds with the basil, tarragon, piquillo peppers, vinegar, and garlic until a paste forms.

 

2. With the machine on, gradually add the water and olive oil.

 

3. Season with salt.

 

4. Toss the dressing with chicory.

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