You can make this dressing with whatever peppers you wish, but avoid mixing colors or risk winding up with an unappetizing shade of blech. Also, if you use spicy peppers and this is a dressing for a salad, consider using some mild peppers in there to mitigate the heat. If you are making this as a condiment to drizzle onto a plate, go for it.
INGREDIENTS:
¼ cup white wine vinegar
1 medium-large clove garlic, unpeeled, grilled or roasted until softened
1 tablespoon minced shallot
½ cup light flavored olive oil
¼ cup of chopped roasted pepper*
½ teaspoon fresh thyme leaves, chopped
1 pinch Pimenton de la Vera, if you wish for a smoky flavor
Salt and pepper to taste
METHOD:
Peel the garlic clove and put into a blender with the shallot, thyme, Pimenton if using, the pepper, and the vinegar. Starting on low, bring the blender up to pureé and blend until smooth. Remove the center plug of the blender cap and slowly drizzle in the oil. If the dressing seems thin, add a little more oil. If too thick, thin with a little water. Taste, and add salt and pepper to taste, blending it in. Adjust balance if needed.
Keep chilled. The flavor will start to fall off after a couple days.
Chef’s Notes: *If using something like shishito, padron, or other thin-walled peppers peeling won’t be necessary. If you use Corno de Toro or bell peppers you will want to peel them before blending. If you are using spicy peppers, ¼ cup might be an awful lot to dress a salad with, so choose peppers accordingly.
Yield: Around 1 cup
Source: Chef Andrew E Cohen
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