---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ROASTED RED PEPPER & CHIVE DRESSING
  Categories: Dressings
       Yield: 4 servings
  
     1/3 c  Red wine vinegar
       1 cl Garlic medium, minced
       1 c  Olive oil
     1/3 c  Finely chopped fresh chives
         ts Red pepper, medium *OR*
     1/2 c  Prepared roasted red
            Peppers
            Salt
            White pepper, freshly
            Ground
            Salt
            Pepper, to taste
  
   Originally from: “The Ultimate Salad Dressing Book”,
   by Claire Stancer Roasted Red Pepper and Chive
   Dressing 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
   
   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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