Roasted Red Pepper And Chive Dressing Recipe

Step 1

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.

Step 2

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.

Things You'll Need

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

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