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Close-up of a Caesar salad with romaine lettuce, topped with grated cheese, crunchy breadcrumbs, and creamy dressing on a dark plate.

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
Total Time 15 minutes
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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