Roasted red pepper & chive dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Red wine vinegar |
| 1 | clove | Garlic medium, minced |
| 1 | cup | Olive oil |
| ⅓ | cup | Finely chopped fresh chives |
| teaspoon | Red pepper, medium *OR* | |
| ½ | cup | Prepared roasted red |
| Peppers | ||
| Salt | ||
| White pepper, freshly | ||
| Ground | ||
| Salt | ||
| Pepper, to taste | ||
Directions
Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Roasted Red Pepper and Chive Dressing Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle This recipe, featured at Neiman-Marcus, is from caterer George Dolese.
George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus.
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