Serves:

Ingredients:

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

Method:

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.