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Chili-Garlic Vinaigrette

Gluten-Free

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If you want to spice up your greens with a fresh, succulent taste, which is also light, here's a great idea. This vinaigrette goes exceptionally well with both raw and grilled vegetables, pasta salad, or any antipasto you're willing to add some extra flavor too.

Prep Time 5 minutes

Serves: 7

Difficulty Level: Low

Chili-Garlic Vinaigrette

Ingredients for Chili-Garlic Vinaigrette:

Serrano chili - 1 tbsp. (chopped)

Salt - 3/4 tsp.

Garlic - 6 cloves (crushed)

Red wine vinegar - 3 tbsp.

Water - 2 tbsp.

Lemon juice - 2 tbsp.

Anchovy paste - 1 1/2 tbsp.

Olive oil - 1 1/2 tbsp.

Method of preparing the Chili-Garlic Vinaigrette:

To prepare, mash the first 3 ingredients together in a mortar until they form a paste.
Place it in a bowl with the rest of the ingredients, and stir with a whisk.
Refrigerate the mixture for up to a week and enjoy.

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