Author Notes: Not only is this vinaigrette fabulous with anything grilled; it turns out to be a great salad dressing too – especially with summer vegetables.
The cayenne gives the vinaigrette a little kick, while the scallions add plenty of zest to it. This vinaigrette is a keeper! —Viviane Bauquet Farre
Makes: 1 cup
Ingredients
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3
scallions – root ends and top 3″ of green leaves trimmed and cut in 1/4″ slices
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2
large garlic cloves – skinned
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1/2
teaspoon sea salt
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1/4
teaspoon ground cayenne
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3
tablespoons balsamic vinegar
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3/4
cup extra virgin olive oil
Directions
- Place the ingredients in the bowl of a food processor and process until smooth, about 30 seconds. Transfer to a bowl and use immediately, or cover and refrigerate for up to 1 week. Bring to room temperature before using.