Chile-Garlic Vinaigrette

recipe

Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.

Yield:

3/4 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

August 2002
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