Feed Me That logoWhere dinner gets done
previousnext


Title: Roasted Red Pepper & Chive Dressing
Categories: Dressing
Yield: 4 Servings

1/3cRed wine vinegar
1clGarlic medium, minced
1cOlive oil
1/3cFinely chopped fresh chives
 tsRed pepper, medium *OR*
1/2cPrepared roasted red
  Peppers
  Salt
  White pepper, freshly
  Ground
  Salt
  Pepper, to taste

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.

previousnext