Ingredients Jump to Instructions ↓

  1. 1/3c Red wine vinegar

  2. 1 cl Garlic medium, minced

  3. 1 c Olive oil

  4. 1/3c Finely chopped fresh chives ts Red pepper, medium *OR*

  5. 1/2c Prepared roasted red Peppers Salt White pepper, freshly Ground Salt Pepper, to taste

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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