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.
Recipe by Cooking Light August 2002
Use this light vinaigrette to dress Grilled Antipasto Vegetables, Garlicky Vegetable Pasta Salad, and the arugula in Tenderloin with Grilled Antipasto Vegetables.
I thought this was pretty good and great on grilled vegetables. The mortar and pestle is a little bit laborious. I thought it might be too spicy (and I love spice) but it definitely wasn’t. You could use a jalapeño to make it less spicy. Next time I would decrease the anchovy paste to 1 tablespoon as it was a bit strong.
Read MoreThis was pretty tasty, though using the mortar and pestle was kind of a PIA. I wound up straining the finished dressing to take out any bits of garlic and pepper. I only used about a tablespoon of the anchovy paste because I didn't want it to taste too fishy.
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