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Chile-Garlic Vinaigrette

Chile-Garlic Vinaigrette

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)

Ingredients

  • 1 tablespoon chopped serrano chile
  • 3/4 teaspoon salt
  • 6 none 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.

Nutritional Information

Amount per serving
  • Calories: 21none
  • Calories from fat: 73%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 266mg
  • Calcium: 8mg
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Chile-Garlic Vinaigrette Recipe

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