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Red Pepper Vinaigrette


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Red Pepper Vinaigrette


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Red Pepper Vinaigrette


  • Ready Time : 0 min


1 cup


  • 2 roasted red peppers, rough chopped
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon honey
  • 2 tablespoons water
  • 1 tablespoon fresh thyme
  • cayenne pepper
  • kosher salt
  • 5 ounces extra virgin olive oil


In a blender combine the red peppers and garlic and puree until smooth.  Add the lemon, honey, water and seasonings.  Slowly pour in the olive oil.  Adjust seasonings as necessary.

Note:  The Terrine & Vinaigrette are best when prepared up to two days ahead of time.

About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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