Roasted Red Pepper & Chive Dressing Recipe

Step 1

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.

Things You'll Need

  • 1/3c Red wine vinegar
  • 1cl Garlic medium, minced
  • 1c Olive oil
  • 1/3c Finely chopped fresh chives
  • Red pepper, medium *OR*
  • 1/2c Prepared roasted red
  • Peppers
  • Salt
  • White pepper, freshly
  • Ground
  • Salt
  • Pepper, to taste

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