I'm in San Francisco this week eating and drinking my way through the city - and oh! also learning from others in the culinary world at my professional culinary conference. Oh, the pictures I can take... of food, food and did I mention food? This is an eaters paradise. And the wine culture out here? Heaven.
Inspired by all the fabulous food and drink, I had to share my take on beautiful crunchy veggies and savory dip. This recipe is definitely a keeper. Serve it as a dressing or dip - you'll love the smoky roasty flavor of the peppers combined with the slightly salty cheese. Just the thing to get everyone in the house excited about eating their veggies!
Roasted Red Pepper Caesar Dressing or Dip
1/2 Cup Extra Virgin Olive Oil
1 Tsp Soy Sauce or Tamari
4 *Roasted Red Peppers
2 Whole Garlic Cloves, peeled
Zest and Juice of a Lemon
3 TB Red Wine Vinegar
2 Tsp Dijon Mustard
2 TB Light Olive Oil Mayo
1/2 Cup Shredded Parmesan Cheese
Sea Salt and Pepper to taste
* Check out How to Roast a Pepper!
3 comments:
Loving the colorful veggies!
This looks like a great receipt. Will put in my Try-it list.
Thanks Lana and Pat! It is a yummy recipe - and one that is so versatile. Great on a salad OR with your choice of fresh veggies. I am getting SO excited about spring veggies!
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