Red Pepper With Tarragon Vinaigrette

Updated Oct. 12, 2023

Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
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Ingredients

Yield:1 cup
  • 2shallots
  • 1clove garlic
  • 1red pepper
  • ¼cup fresh tarragon leaves
  • ¾cup extra-virgin olive oil
  • Approximately ¼ cup red wine vinegar (to taste)
  • Course salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

799 calories; 82 grams fat; 11 grams saturated fat; 0 grams trans fat; 59 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 550 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mince the shallots and the garlic and place in a bowl.

  2. Step 2

    Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.

  3. Step 3

    Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

Tip
  • This sauce is also good on boiled potatoes.

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