Title: Roasted Red Pepper and Chive Dressing
Categories: Salad Dressing
Yield: 8 Servings
| 1 | | Sweet red pepper; medium-si |
| 1/3 | c | Red wine vinegar |
| 1 | c | Olive oil |
| | | Salt |
| 1/2 | c | Prepared roasted red peppers |
| 1 | | Garlic clove; medium minced |
| 1/3 | c | Finely chopped fresh chives |
| | | White pepper; freshly groun |
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 in olive oil until
fully combined. Stir in chives and season with salt and pepper to taste.
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.