Red Pepper With Tarragon Vinaigrette
Updated October 11, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
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Ingredients
2 shallots
1 clove garlic
1 red pepper
¼ cup fresh tarragon leaves
¾ cup extra-virgin olive oil
Approximately ¼ cup red wine vinegar (to taste)
Course salt and freshly ground pepper to taste
Nutritional analysis per serving
17 grams carbs; 799 calories; 59 grams monosaturated fat; 9 grams polyunsaturated fat; 11 grams saturated fat; 82 grams fat; 4 grams fiber; 550 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mince the shallots and the garlic and place in a bowl.
- Step 2
Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
- Step 3
Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.
This sauce is also good on boiled potatoes.
Private Notes