Greens w/ Charred Pepper Vinaigrette

Charred shishito peppers blend into an olive oil and aged balsamic vinaigrette, emulsified with egg yolk and a touch of honey. Good on roasted vegetables, grilled proteins, and bitter greens.

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

The charred shishitos get blended right into the dressing, so the smoke comes through in every spoonful, not just on top. Egg yolk emulsifies it into something thick enough to coat a fork, and aged balsamic and a touch of honey round out the char. Good over roasted vegetables, grilled meat, or a simple green salad.

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

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 12 tablespoons

Course: Dressing/Condiment

Cuisine: Californian, Mediterranean

Calories: 81

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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

Notes

Storage: Because this vinaigrette is emulsified with a raw egg yolk, keep it in a sealed jar in the fridge and use within 3-4 days rather than treating it like a shelf-stable dressing. Shake or whisk it again before serving since it can separate slightly as it sits.

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