Spicy Vinaigrette

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The versatility of this vinaigrette goes beyond its compatability with greenish salads: Use it arsenic a marinade for crab claws, boiled shrimp, and food oregon different seafood that volition beryllium grilled.

Be prepared for tons of chopping.

Adapted from "Ralph Brennan's New Orleans Seafood Cookbook" (Vissi D'Arte Books, 2008).

Ingredients

measuring cup

Servings: 1.5 cups

1/4 cupful minced reddish onion
1/4 cupful finely chopped reddish doorbell pepper
1/4 cupful finely chopped greenish doorbell pepper
2 tablespoons minced ail (from 4 to 5 mean cloves)
2 teaspoons kosher salt
2 teaspoons freshly crushed achromatic pepper
1/2 spoon crushed reddish capsicum flakes, oregon to taste
1 spoon dried basil
1 spoon dried oregano
1 spoon dried thyme
1 cupful extra-virgin olive oil
1/4 cupful reddish vino vinegar
2 teaspoons mild-flavored honey, specified arsenic clover honey

Nutritional Facts

Per 2-tablespoon serving

Calories
170
Fat
19 g
Saturated Fat
3 g
Carbohydrates
2 g
Sodium
322 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ralph Brennan's New Orleans Seafood Cookbook" (Vissi D'Arte Books, 2008).

Tested by Jill Grisco.

Published March 12, 2026

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