Makes 1½ cups The versatility of this vinaigrette goes beyond its compatibility with green salads: Use it as a marinade for crab claws, boiled shrimp, and fish or other seafood that will be grilled. Be prepared for lots of chopping.
This recipe is adapted from "Ralph Brennan's New Orleans Seafood Cookbook" (Vissi d'Arte Books, $45).
¼ cup minced red onion
¼ cup finely chopped red bell pepper
¼ cup finely chopped green bell pepper
2 tablespoons minced garlic (from 4 to 5 medium cloves)
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup extra-virgin olive oil
¼ cup red wine vinegar
2 teaspoons mild-flavored honey, such as clover honey
Combine all the ingredients in a medium nonreactive mixing bowl.
Whisk until well mixed. Cover and refrigerate overnight to let the flavors develop.
If the oil congeals, bring the vinaigrette to room temperature and whisk to recombine before serving.
Per 2-tablespoon serving: 170 calories; 0 grams protein; 2 grams carbohydrates; 19 grams fat (3 saturated); 0 milligrams cholesterol; 322 milligrams sodium; 0 fiber.