Roasted Red Pepper & Chive Dressing

Roasted red pepper and chive dressing turns a single charred bell pepper into a creamy, smoky, dairy-free vinaigrette that punches well above its grocery list. The smokiness comes from real flame charring, holding the pepper over a gas burner or under the broiler until the skin blackens completely. That char breaks down into deep sweetness once you scrape it off, transforming the pepper from a raw crunchy salad ingredient into something more savory and complex.

The emulsion comes from blending the roasted pepper with vinegar and garlic before drizzling in olive oil while the machine runs. Pectin in the pepper helps stabilize the emulsion, so the dressing stays creamy and pourable without needing eggs, mustard, or mayo. Fresh chives stirred in at the end add a mild oniony brightness against the smoky-sweet base.

Pro Tips

• Steam the charred pepper in a sealed bag or covered bowl for 10 minutes after roasting. The trapped steam loosens the skin so it slips right off.
• Don’t rinse the pepper under water to remove char bits; you’ll wash away flavor. Wipe with a paper towel instead.
• Add olive oil slowly in a steady stream. Dumping it in breaks the emulsion and you end up with separated dressing.
• Chill 30 minutes before serving to let the flavors meld. Sharp garlic mellows fast in the cold.

Variations

• Use a jarred roasted red pepper for a 5-minute shortcut version.
• Swap chives for basil or tarragon for a different herb angle.
• Add a teaspoon of smoked paprika to amplify the char-smoke note even further.