Red Pepper With Tarragon Vinaigrette Recipes

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

RED PEPPER WITH TARRAGON VINAIGRETTE

Steps:

• Mince the shallots and the garlic and place in a bowl.
• Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
• Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

EASY TARRAGON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.

RED PEPPER AND CUMIN VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, almond oil, cumin, salt and pepper in a food processor and process for 30 seconds.

RED PEPPER VINAIGRETTE

Steps:

• Whisk the coulis, vinegar, and salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Chill salad plates.
• VINAIGRETTE:.
• Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
• In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
• BLANCH BEANS:.
• Bring a large pot of salted water to a rapid boil.
• Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
• Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
• Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
• PREPARE VEGETABLES FOR GRILLING:.
• Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
• Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
• To Grill Vegetables:.
• Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
• Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
• Brush zucchini, onions, mushrooms and potatoes with olive oil.
• Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
• Remove from grill and cool slightly.
• Cut vegetables into 1-inch pieces.
• Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
• Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
• Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
• Pass remaining dressing.

RED PEPPER VINAIGRETTE

Steps:

• In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Stir in bell peppers. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding with recipe.

ASPARAGUS WITH RED PEPPER VINAIGRETTE

Steps:

• To make the vinaigrette, whisk together the oil, vinegar, red pepper, onion, garlic, mustard, salt, pepper and tarragon in a large shallow bowl.
• Set aside.
• In a saucepan of boiling salted water, cover and cook the asparagus until tender-crisp, about 2 minutes.
• Drain and chill in cold water, then drain and pat dry.
• Add the asparagus to the vinaigrette and turn to coat.
• This dish can be prepared ahead of time and refrigerated for up to 4 hours.