Laurel Hazelnut oil and Roasted Red Pepper Vinaigrette

This extremely quick and bright dressing made with jarred roasted red peppers and Laurel hazelnut oil goes great on prepared veggies like roasted asparagus, sweet lettuces like Boston or Butter lettuce, and is a perfect chimichurri-like sauce for grilled steaks or halibut! The light nutty flavor of Laurel hazelnut oil pairs perfectly with sweet roasted peppers in this vinaigrette.

INGREDIENTS:

¼ C       jarred roasted red peppers, fill-in measuring cup with brine from jar 

1 T       red wine vinegar

1 T       Soy sauce or Tamari

2          smaller or one large garlic clove minced or pressed

6 T       Laurel Hazelnut oil

1 T       minced fresh parsley

Salt and pepper to taste

DIRECTIONS:

Combine peppers, vinegar, tamari, garlic, and Laurel hazelnut oil using food processor or immersion blender (preferred). Blend 10-15 seconds until peppers and garlic are combined.  Add minced parsley, salt and pepper to taste and serve.

Photos copyright Taryn www.hotpankitchen.com