Roasted Red Pepper & Chive Dressingdressings 1/3 cup red wine vinegar 1 centiliter garlic medium, minced 1 cup olive oil 1/3 cup finely chopped fresh chives 1 teaspoon red pepper, medium *or* 1/2 cup prepared roasted red 1 peppers 1 salt 1 white pepper, freshly 1 ground 1 salt 1 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. |
