Roasted red capsicum and garlic salad dressing
This dressing tastes great served slightly warm tossed with mixed greens and goat cheese. Any that's leftover can be refrigerated for up to a week.
Ingredients
Serves: 6
- 3 large red capsicum
- 100ml 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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- Preheat oven to 230 C.
- Rub capsicums 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 capsicums from oven and set aside to cool. Remove stems and skins.
- Place capsicums, oil, vinegar, mayonnaise, cheese, garlic, basil, salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
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Reviews and Ratings
Global Ratings:
(25)
Reviews in English (25)
remove the vinegar and oil for a lovely red pepper sauce - 15 Aug 2001 (Review from Allrecipes USA and Canada)
This is one of those recipes that you just know is going to be good as you're making it! Just excellent - beautiful, brilliant color, bold roasted red pepper flavor. I imagine this has such versatility that you could use this for so many things other than as a salad dressing - a rich and luscious serving sauce for chicken or fish comes to mind for starters. I made it easy on myself and used jarred roasted red peppers, but why not? I also altered the proportions of oil and vinegar to the 3:1 oil to vinegar ratio I prefer. Exceptional and extraordinary. - 13 Jul 2010 (Review from Allrecipes USA and Canada)
Add a little parmesan cheese and some cream and you've got a great pasta sauce with any left over dressing. - 19 Jan 2003 (Review from Allrecipes USA and Canada)
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