Recipe courtesy of Ingrid Croce
Show: Chef Du Jour
Episode: Ingrid Croce
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Total:
20 min
Prep:
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.

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