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Roasted Sweet Red Pepper Dressing


2 sweet red peppers; bell, flamingo, red roasters
Salt and pepper
1 small clove garlic, chopped
2 tablespoons + ½ teaspoon balsamic vinegar, eyeball it
3 tablespoons + ½ teaspoon extra-virgin olive oil, eyeball it
A drizzle of honey
1 head of lettuce
2-3 Jimmy Nardello peppers, seeded and chopped
A handful pitted Kalamata olives, chopped


  1. Roast peppers whole until blackened. Either over the flame of a gas stove burner, a BBQ or in the oven on broil.
  2. Once blackened all over, place in a paper bag or in a bowl covered with plastic wrap. Allow to steam for at least 10 minutes.
  3. Rub off the blackened skin of the peppers; do not rinse under water.
  4. Seed and chop peppers.
  5. Place roasted peppers in the food processor bowl. Season them up with salt and pepper.
  6. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey.
  7. When dressing is smooth and combined, taste and adjust seasonings.
  8. Chop lettuce into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and garnish with chopped peppers and olives.