Kitchen Table: Marjoram-Scented Red Bell Pepper Dressing

Where herbs and spices make a difference


| February/March 1993



This dressing is excellent with a peppery salad of bitter greens, tomatoes, and goat cheese.

• Juice of 1/2 lime
• 1/3 cup balsamic vinegar
• 1 teaspoon chopped shallots
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 3 tablespoons toasted pine nuts
• 1 medium red bell pepper, roasted, peeled, and diced
• 1/2 tablespoon marjoram

Strain the lime juice into a large mixing bowl with the vinegar. Add shallots and slowly whisk in both oils. Add remaining ingredients and allow the herb to infuse for 10 to 15 minutes ­before serving.

--Ian Harrison, Greenfield, Indiana

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