Salad Dressing Repository - Roasted Poblano Vinaigrette
Yield: 5-6 Salads
An original Bobby Flay recipe. This is a hearty dressing for a hearty steak salad; also great as a side sauce for grilled chops and steaks or shish kabobs.
Ingredients
- 2 poblano peppers, stem removed, split and seeded
- 1/2 small red onion, sliced
- juice of 1 fresh lime
- 1/2 cup (packed) fresh spinach leaves
- 1 tbsp honey
- 1/8 tsp steak salt (like, Reese)
- 7-8 grinds of freshly cracked black pepper
- 3/4 cup extra virgin olive oil, plus 1/4 cup for roasting
Instructions
- Preheat the oven to 375°F.
- Cut the poblano peppers into manageable strips, then coat the peppers and red onion in the 1/4 cup of olive oil.
- Season the pepper and onions with the steak salt & grinds of freshly cracked black pepper and then lay out flat on a sheet pan or cookie sheet lined with aluminum foil for easy clean-up.
- Place the veggies in the oven for 30 - 45 minutes until they are browned and caramelized. Allow to cool for 15-20 minutes.
- Place the poblano peppers, onions and lime juice in a food processor or blender and pulse until smooth.
- When the processor or blender is running, slowly add the remaining olive oil and pulse again until smooth.
- Add the spinach and honey, and blend again until the mixture is smooth and creamy, but pourable. Check if additional salt and pepper is needed.
- If the dressing is too thick, add a tablespoon of water until the dressing is at the desired consistency.
- Cover and refrigerate; allow the dressing to sit for at least an hour before serving.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved