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Roasted Pimento Vinaigrette
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Brief Description
Salad dressing AND dip for crudites, artichokes and asparagus
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Main Ingredient
Pimentos
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Category: Salad dressing
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Nov 07, 2012
Number of Servings:
Ingredients:
- 1/3 cups - Blanched almonds
- 1/2 cups - Onions Cut into chunks
- 2 cloves - Garlic Peeled
- 1/2 cups - Canned pimentos Well drained
- 1 tablespoons - Sweet paprika
- 1 tablespoons - Dijon mustard
- - Juice of 1/2 lemon
- - Juice of 1/2 orange
- 1 tablespoons - Parsley or cilantro Chopped
- 1/3 cups - Spanish sherry vinegar
- 1 cups - Virgin olive oil
- - Salt, to taste
- - Freshly ground pepper, to taste
Directions:
1. Toast almonds lightly in a skillet. As soon as almonds show some color, remove from heat at once and let cool.
2. Put almonds, onions, garlic, pimentos, parika, mustard, lemon and orange juices, parsley or cilantro and vinegar into a blender. Blend thoroughly to a smooth texture. Slowly add olive oil and blend for another minute. Season to taste w/ salt and pepper.
3. Transfer the dressing to a bowl, cover and refrigerate.
4. NOTE: This dressing also makes a delicious dip for crudites, artichokes and asparagus.
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