Recipe courtesy of Ingrid Croce
Show: Chef Du Jour
Episode: Ingrid Croce
Total:
20 min
Active:
20 min
Level:
Easy

Ingredients

BALSAMIC VINAIGRETTE

Directions

Roast the peppers on a grill or in a broiler until the skin is charred and blistered. Rub off the charred skins with a clean towel and seed. Puree the peppers and garlic in a food processor or blender. Add the egg yolks and continue working. Gradually add the oil to the mixture in a thin steady stream until incorporated. Add the lemon juice and season with salt and pepper to taste.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

IDEAS YOU'LL LOVE

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Lemon-Pepper Capellini

Recipe courtesy of Rachael Ray

Lemon Curd

Recipe courtesy of Ina Garten

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Chamisa Weinmeister

Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Recipe courtesy of Valerie Bertinelli

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking