vs.
Today I did a post on roasted red peppers, so I thought it might be nice if I did a recipe review using this kitchen technique. I chose Rachael Ray’s Romaine Salad with Red Pepper Vinaigrette. I wasn’t quite sure what to expect from this dressing, but I thought I would enjoy it. It has two things I really love roasted red peppers and balsamic vinegar. I read the reviews over at Food TV for this one and the only complaint that seemed to keep coming up was the dressing was too sweet. I did not find this to be the case. I thought the dressing was a nice balance of sweetness from the red peppers and sharpness from the balsamic vinegar. I had to wonder if some of the people who made this added a lot more honey then I did because I simply didn’t taste anything too sweet. All in all I think this is a tasty dressing and would be interesting change up for your next Greek salad. I think it’s a very nice combination. You should give it a try, if you really like roasted red peppers.
Romaine Salad with Roasted Red Pepper Vinaigrette (Rachael Ray)
2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped
Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.