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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
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 tablespoons
Course: Dressing/Condiment
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

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.

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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