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Ingredients
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- 1 small red bell pepper
- 1 large garlic clove, smashed
- 1 large or 2 small anchovy fillets, rinsed well
- 1-1/2 tbsp balsamic vinegar
- 1-1/2 tbsp sherry vinegar
- 2 tbsp mayonnaise
- 1/2 cup extra virgin olive oil
- salt to taste
- freshly ground black pepper to taste
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Preparation
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- Roast the pepper over a gas flame or under the broiler, turning, until softened and black all over.
- Place pepper into a bowl and cover with plastic wrap.
- Allow to sit until collapsed (about 15 minutes).
- Peel, core, and remove seeds. Remove inner ribs.
- Coarsely chop pepper.
- Combine pepper, garlic, and anchovy in a blender, pulsing until finely chopped.
- Add vinegars and mayonnaise.
- Process until fairly smooth.
- With the machine running, add the oil in a thin, steady stream.
- Process until dressing thickens.
- Season with salt and pepper.
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Notes
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Will keep tightly covered in refrigerator for up to 5 days.
Makes about 1-1/4 cup dressing.
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