Red Pepper With Tarragon Vinaigrette

Ingredients

• 2 shallots
• 1 clove garlic
• 1 red pepper
• ¼ cup fresh tarragon leaves
• ¾ cup extra-virgin olive oil
• Approximately 1/4 cup red wine vinegar (to taste)
• Course salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    203 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 cup

Preparation

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

• This sauce is also good on boiled potatoes.