Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Sweet red pepper; medium-si
1/2 c Prepared roasted red peppers
1/3 c Red wine vinegar
1 ea Garlic clove; medium minced
1 c Olive oil
1/3 c Finely chopped fresh chives
1 x Salt
1 x 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.

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