|| Yellow-pepper Vinaigrette
Jimmy Bradley of the Red
Cat, the Harrison,
and the Mermaid Inn
Yields enough for 8
4 yellow peppers, charred on the grill, peeled, seeded, and
1⁄2 cup rice-wine vinegar
9 cloves garlic, coarsely chopped
Pinch of saffron threads
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup plus 1 tablespoon olive oil
Salt and freshly ground black pepper
Place the peppers, vinegar, garlic, saffron, honey, and mustard
in the bowl of a food processor, and process for 30 seconds.
With the motor running, add the oil slowly until it emulsifies.
Season to taste with salt and pepper.