Red Pepper-Tahini Vinaigrette
- Pinch saffron
- 1/4 cup hot water
- 1/4 cup sherry vinegar
- 2 red bell peppers, grilled, peeled, seeded and chopped
- 2 cloves garlic, chopped
- 2 tablespoons tahini
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- Steep saffron in a hot water for 5 minutes to bloom.
- Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.
saffron, hot water, sherry vinegar, red bell peppers, garlic, tahini, honey, kosher salt, freshly ground black pepper, olive oil
Taken from www.epicurious.com/recipes/member/views/red-pepper-tahini-vinaigrette-50033811 (may not work)