Salads
Roasted Red Pepper Salad with Homemade Balsamic Vinaigrette
Try this vibrant Roasted Red Pepper Salad, a colorful mix of fresh Mediterranean flavors! Roasted red peppers, cherry tomatoes, olives, toasted pine nuts, and a homemade balsamic vinaigrette come together for a perfect side dish or light meal. Join Chef Healthy Henry to make this refreshing, nutrien
Ingredients
- 3 large red peppers, halved
- 2 oz golden raisins
- 3/4 cup Balsamic Vinaigrette
- 7 oz cherry tomato halved
- 2 oz julienned red onion
- 2 oz quartered black olives
- 1/2 oz minced garlic
- 1/2 oz minced jalapeño
- 3/4 oz pine nuts, toasted
- 1/4 tsp cayenne Balsamic Vinaigrette
- 2 cups Vegetable Stock
- 1 tbsp arrowroot
- 1 cup balsamic vinegar
- 1 cup extra-virgin olive oil
- 2 tsp kosher salt
- 1 tbsp basil chiffonade
Directions
- 1
Balsamic Vinaigrette: Combine the arrowroot with enough stock to form a smooth paste.
- 2
Bring the remaining stock to a boil, stir in the arrowroot mixture.
- 3
Return to a boil and stir constantly until the stock has thickened, about 2 minutes.
- 4
Remove from the heat, stir in the vinegar, and cool.
- 5
Gradually whisk the oil into the thickened stock.
- 6
Stir in the salt and basil.
- 7
Place the peppers cut side down on a roasting rack and broil until the pepper skins turn black and blister.
- 8
Cover with a dish towel, or plastic wrap to allow the skins to loosen.
- 9
When cool enough to handle scrape off the charred skin and cut into strips.
- 10
Cover the raisins with warm water and soak until plump, about 15 minutes. Drain.
- 11
Combine the roasted peppers, raisins, and remaining ingredients in a large bowl.
- 12
Chill in the refrigerate for about an hour, serve.
