Shishito Pepper Vinaigrette
Directions
- In a blender add egg yolk, garlic, green onion, vinegar, salt, pepper, and honey. Pulse to puree.
- Now add peppers and puree.
- With blender running slowly drizzle in olive oil to form emulsification then refrigerate until service.
Ingredients
- 3 oz shishito peppers, roasted, seeded, peeled
- 1 ea Nature's Best Dairy® egg yolk
- 1 ea Peak Fresh Produce® Garlic, Clove(s)
- 1 tsp West Creek® Honey
- 2 tbsp brown rice vinegar
- 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
- 1/4 tsp salt, sea
- 1/4 tsp Magellan® Black Pepper, ground
- 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.