Recently I had tapas at a restaurant called La Taberna in downtown Napa, Ca. My boyfriend and I shared Squid a la Plancha, which was pan-seared pieces of squid dressed with a vinaigrette. Just by taste, the vinaigrette had a good dose of garlic, bits of roasted red pepper, and sherry vinegar. I wanted to re-create the recipe at home, starting with the dressing! I’m not sure if oregano is authentic in Spanish cuisine, but when I was selecting herbs at the store for the week the oregano stuck out to me. I don’t cook with fresh oregano very often, and I thought it would taste fresh against the roasted red peppers and garlic.
Stay tuned for tomorrow’s blog post when I show you what I did with this delicious dressing!
Also, that cute little red lid on the jar is called a ReCap. I’d noticed when I stored my salad dressings in mason jars with the lids, the dressing started to become metallic-tasting. I figured the vinegar was stripping metal from the lid—not good. These lids are BPA-free and create a lot less mess than other methods I’ve used to cap mason jars because they create a tight seal.
Spanish Roasted Red Pepper Vinaigrette
1/2 cup finely diced roasted red pepper
1 tsp grated garlic (3 small cloves)
1/2 tbsp minced fresh oregano
2 tbsp sherry vinegar
4 tbsp extra virgin olive oil
Salt and pepper, to taste
1. In a bowl, add all ingredients through the vinegar.
2. While whisking, slowing drizzle in the olive oil.
3. Season to taste with salt and pepper.
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