Greens w/ Charred Pepper Vinaigrette

Smoky, silky, and beautifully balanced-this charred pepper vinaigrette is your new go-to for roasted vegetables, grilled proteins, and vibrant greens.

Why You'll Love [Greens w/ Charred Pepper Vinaigrette

This isn't just vinaigrette-it's a flavor move. Smoky charred peppers, silky emulsified olive oil, and sweet-tart balsamic make this the kind of dressing you want to build a meal around.

Tips and Tricks

• Char your peppers deeply for more flavor. Don't rush the blister.
• For a thicker dressing, chill before serving to let it set slightly.

Variations

• Sub shishito peppers with poblano or red bell peppers for a sweeter profile.
• Add a clove of raw or roasted garlic for extra depth.

Substitutions

• No egg yolk? Use 1 teaspoon Dijon mustard as an emulsifier.

• Swap honey with maple syrup for a deeper sweetness.

Best served with

• Roasted carrots, grilled steak, or bitter greens
• As a dipping sauce for bread or roasted potatoes
• Spooned over grain bowls with feta or labneh

How to Store Leftovers

• Store in an airtight jar in the fridge for up to 4 days.
• Shake or stir before using-natural separation is normal.

Common Questions

Greens w/ Charred Pepper Vinaigrette

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Smoky, silky, and beautifully balanced-this charred pepper vinaigrette is your new go-to for roasted vegetables, grilled proteins, and vibrant greens.

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Prep Time 10 minutes mins

Total Time 15 minutes mins

Course: Dressing/Condiment

Cuisine: Californian, Mediterranean

Calories: 81

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 handful Shishito peppers
• ½ cup Bona Furtuna Biancolilla Centinara Extra Virgin Olive Oil
• 2 tablespoon Bona Furtuna Aged Balsamic Vinegar of Modena
• 1 teaspoon Honey
• 1 Egg yolk
• 1 Lemon juiced
• Salt to taste

Equipment

• Grill or cast iron skillet
• Blender or Nutribullet
• Small bowl or liquid measuring cup

Method

 

Char the Peppers

1. Char shishito peppers over an open flame or in a dry cast iron pan until blistered and blackened in spots. Let cool slightly.

Blend the Vinaigrette

1. Add charred peppers to a blender or Nutribullet and pulse to roughly chop.
2. Add the balsamic, honey, lemon juice, egg yolk, and ⅓ of the olive oil. Blend to emulsify.
3. Add another ⅓ of the olive oil, blend again. Add final ⅓ and blend until smooth and silky.
4. Season to taste with salt and more lemon if needed.

Nutrition

Calories: 81kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 9mgPotassium: 24mgFiber: 0.01gSugar: 6gVitamin A: 260IUVitamin C: 0.2mgCalcium: 24mgIron: 1mg

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