Prep Time: 1 - 2 hours
| Cook Time: 1 - 2 hours
| Serves: 2
Dinner »
Seafood »
American
Ingredients:
Ink-Marinated Calamari, Pesto and Red Pepper Chip Salad With a Rioja Vinaigrette
The Rioja Vinaigrette:
Ingredients:
1/2 Bottle Rioja Red Wine
1/4 cup Balsamic Vinegar
2 tbsp Dijon Mustard (whole seed, not Gray ****on stuff either)
1 cup Olive Oil
2 tbsp Honey
4 cloves Garlic
1 can Anchovies (in oil, don’t drain)
1 Roma Tomato (seeded)
2 sprigs Rosemary
juice from 1/2 lemon
freshly cracked Pepper
Puree the anchovies, garlic, and tomato until a paste-like consistency is formed. Add the Dijon and blend well.