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| Roasted Red Pepper Vinaigrette with Crumbled Goat Cheese on Organic Baby Romaine |
When my husband and I lived in the U.S., I made this all the time and I only remembered the recipe last summer after taking a two year hiatus from it. I have no idea why it fell off my radar – it is easy to make and goes so well with different types of meals. I have served this with homemade burgers, pasta dishes and last night had it for supper before we went to the movies. I was planning on indulging in popcorn with extra butter so I went light on dinner – didn’t want to fill up on healthy stuff. Speaking of not filling up on healthy food – I still have some Smarties in my purse from last night…lunch?? I had better move those to a safe location, otherwise there may be another chocolate eating incident with George (dog). Rotten little thief gets things out of my purse and diaper bag all the time. I can’t even tell you how many granola bars and other snacks of Timothy’s (toddler) George has stolen.
Anyhow, I had half a baguette leftover so I made croutons to go with it and the goat cheese is really a must with this dressing. The vinaigrette can stand alone without the goat cheese, but trust me when I tell you that when you have the salad with the goat cheese, you won’t want to have it without.
Ingredients
1/2 cup roasted red peppers (from a jar)1 clove of garlic
3 tbsp balsamic vinegar
1 tbsp brown sugar
1/4 tsp dijon mustard
1/4 cup olive oil
salt and pepper – a good pinch of both
5 oz package of Baby Romaine or other salad greens
I sliced the garlic up a bit and then put the everything but the olive oil into my mini food processor and pureed. I then added the olive oil and blended until it all stayed together – making sure the garlic clove got pulverized.
If you use one of the pre-washed boxes of salad greens like I usually do, you will only need about half of the vinaigrette. It will keep in your fridge for about 3 days. You can also spread goat cheese on toasted fresh baguette and drizzle this dressing on top as an appetizer.
For the croutons – I cubed the bread (using about 1 1/2 cups), drizzled with olive oil and tossed with a generous amount of salt and pepper. I then toasted them at 400 degrees F for about 5 minutes or so. Store-bought croutons also work great, so if you just use those if you don’t feel like taking the time to make your own.
Roasted Red Pepper Vinaigrette with Crumbled Goat Cheese on Organic Baby Romaine
Roasted red pepper vinaigrette for a salad or it can be used to drizzle on toasted baguette with goat cheese spread on top.
Ingredients
- 1/2 cup roasted red peppers from a jar
- 1 clove of garlic
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1/4 tsp dijon mustard
- 1/4 cup olive oil
- salt and pepper - a good pinch of both
- 5 oz package of Baby Romaine or other salad greens
- 1/3 cup crumbled goat cheese
Instructions
- In a small food processor or blender, put all the ingredients in except for the olive oil (goat cheese, croutons and lettuce, of course).
- Puree everything and then add the olive oil. If you are using a blender you can use the top hole and drizzle it in. If you are using a food processor like I do you can just add it all at once and puree.
- Drizzle some over the lettuce and toss. Add more to get the amount of dressing you like. You will not need all of it on one salad.
- Sprinkle the goat cheese on top and the croutons.
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