Vinaigrettes were know as French dressing in the 19th century. Today it closely resembles Italian Dressing. Here's a kicked-up version.
1/2 cup extra-virgin olive oil
1/4 cup minced red onion
1/4 minced red bell pepper
/4 cup minced green bell pepper
1/4 cup red wine vinegar
2 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons honey
1 1/2 teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
In a medium nonreactive bowl, whisk together all ingredients until well combined. Cover and refrigerate overnight.
Note: Vinaigrette may be prepared up to 3 days in advance. If the oil separates, return the dressing to room temperature, and whisk vigorously immediately before using.
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