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.
