Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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