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Roasted red pepper and chive dressing
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| Artist: |
_ |
| Categories: |
Dressings, Roasted, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Sweet red pepper, medium-si | | 1/3
| cup | Red wine vinegar | | 1
| cup | Olive oil | | | Salt | | 1/2
| cup | Prepared roasted red peppers | | 1
| | Garlic clove, medium minced | | 1/3
| cup | Finely chopped fresh chives | | | White pepper, freshly groun |
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Procedures:
| 1 | Hold red pepper over a flame, turning it until evenly charred. | | 2 | Or cut it in half, rub with oil, and place under the broiler until blackened. | | 3 | Wrap in a plastic bag and set aside to cool. | | 4 | Scrape off the burned skin and remove seeds and stem. | | 5 | In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. | | 6 | Process until pepper is pureed. | | 7 | With machine running, slowly drizzle in olive oil until fully combined. | | 8 | Stir in chives and season with salt and pepper to taste. | | 9 | This recipe, featured at neiman-marcus, is from caterer george dolese. | | 10 | 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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