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  • Writer's pictureTommy Centola

Spicy Vinaigrette

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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