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1 medium Red Pepper, Roasted
1/3 cup Red Wine Vinegar
1 Garlic Clove, Minced
1 cup Olive Oil
1/3 cup Chives, Finely Chopped
Seasoning, To Taste
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.
Blend red pepper, vinegar, and garlic in blender until pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season to taste. Serve this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, or blanched asparagus.
1/3 cup Red Wine Vinegar
1 Garlic Clove, Minced
1 cup Olive Oil
1/3 cup Chives, Finely Chopped
Seasoning, To Taste
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.
Blend red pepper, vinegar, and garlic in blender until pureed. With machine running, slowly drizzle in olive oil until fully combined. Stir in chives and season to taste. Serve this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, or blanched asparagus.
