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
Is this vinaigrette safe with raw egg yolk?
Yes-use the freshest egg possible, or sub Dijon mustard for a no-egg version.
Can I make this ahead?
Definitely. The flavor develops more after a few hours in the fridge.

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.




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