Roasted Red Pepper & Chive Dressing
Dressing
Yield
8 servingsPrep
10 minCook
?Ready
?Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet red bell peppers
|
|
| ½ | cup |
roasted red bell peppers
prepared |
|
| ⅓ | cup |
red wine vinegar
|
|
| 1 | each |
garlic cloves
medium , minced |
|
| 1 | cup |
olive oil
|
|
| ⅓ | cup |
chives
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
sweet red bell peppers
|
|
| 118 | ml |
roasted red bell peppers
prepared |
|
| 79 | ml |
red wine vinegar
|
|
| 1 | each |
garlic cloves
medium , minced |
|
| 237 | ml |
olive oil
|
|
| 79 | ml |
chives
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
Directions
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.
Serve this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus.
