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Roasted Red Pepper & Chive Dressing

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      Title: ROASTED RED PEPPER & CHIVE DRESSING
 Categories: Salads
      Yield: 8 Servings
 
      1 ea Sweet red pepper; medium-si
    1/2 c  Prepared roasted red peppers
    1/3 c  Red wine vinegar
      1 ea Garlic clove; medium minced
      1 c  Olive oil
    1/3 c  Finely chopped fresh chives
      1 x  Salt
      1 x  White pepper; freshly groun
 
  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.
 
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