| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
8 |
Servings |
INGREDIENTS
| 1 |
|
Sweet red pepper; medium-si |
| 1/2 |
c |
Prepared roasted red peppers |
| 1/3 |
c |
Red wine vinegar |
| 1 |
|
Garlic clove; medium minced |
| 1 |
c |
Olive oil |
| 1/3 |
c |
Finely chopped fresh chives |
|
|
Salt |
|
|
White pepper; freshly groun |
INSTRUCTIONS
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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