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Chile-Garlic Vinaigrette

Yield 3/4 cup (serving size: 1 tablespoon)
Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.

Ingredients

  • 1 tablespoon chopped serrano chile
  • 3/4 teaspoon salt
  • 6 garlic cloves, crushed
  • 3 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons anchovy paste

Nutrition Information

  • calories 21
  • caloriesfromfat 73 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 1.1 g
  • fiber 0.1 g
  • cholesterol 1 mg
  • iron 0.7 mg
  • sodium 266 mg
  • calcium 8 mg

How to Make It

  1. Combine first 3 ingredients in a mortar; mash to a paste with a pestle. Combine garlic paste mixture, vinegar, and remaining ingredients in a small bowl, stirring with a whisk.

  2. Note: Store vinaigrette in refrigerator for up to 1 week.