This vinaigrette is delicious on just about any salad but I prefer it on fresh spinach. While living in Chicago, I fell in love with a small little pizza place (the only non-Chicago style pizza place I could find!) that served a spinach salad topped with red onion, crispy bacon, hard-boiled egg and a dressing similar to this one. So simple and yet so delicious!
- 1 red bell pepper
- 1 shallot, finely chopped
- ¼ cup red wine vinegar
- ¾ cup extra virgin olive oil
- salt and pepper, to taste
- Put the bell pepper directly over the flame of a gas cook top, turning when each side blisters and blackens. If you don’t have a gas range, you can also cut the pepper in half lengthwise and place under the broiler until the skin blisters. Make sure all sides have blistered and then place into a brown paper bag or in a bowl covered with plastic wrap for 10 minutes. After pepper has cooled to the touch, peel, halve and core.
- Put the pepper, shallot and vinegar into a blender or food processor fitted with a steel blade. Blend until smooth. (The more you have in your blender/food processor, the better it purees.) Add the olive oil in a steady stream until the dressing emulsifies.
- Season to taste with salt and pepper.
- The vinaigrette will keep refrigerated for up to two weeks but may separate – just give it a good shake or whisk.