Chile-Garlic Vinaigrette

1 Review
ADD YOUR REVIEW
Yield
3/4 cup (serving size: 1 tablespoon)
August 2002
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 21
  • Caloriesfromfat 73%
  • Fat 1.7g
  • Satfat 0.2g
  • Monofat 1.2g
  • Polyfat 0.2g
  • Protein 0.3g
  • Carbohydrate 1.1g
  • Fiber 0.1g
  • Cholesterol 1mg
  • Iron 0.7mg
  • Sodium 266mg
  • Calcium 8mg

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

daneanp's Review

daneanp
September 24, 2014
This 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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