Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Red wine vinegar
1 cl Garlic medium, minced
1 c Olive oil
1/3 c Finely chopped fresh chives
ts Red pepper, medium *OR*
1/2 c Prepared 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.

Browse by categories