Karen’s Pink Peppercorn Vinaigrette
Dec 19, 2017, Updated Nov 16, 2024
A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe)
Whisked together in a minute – a zesty & bright flavor to enhance any salad!
Pink Peppercorns have a fruity and peppery flavor. They aren’t actually, in fact, a member of the peppercorn family, but are the berries of Peruvian pepper tree that grows throughout South America.
Buy them whole and grind in a spice grinder, crush with a rolling pin in-between a piece of waxed paper… or buy ground.
Karen’s Pink Peppercorn Vinaigrette
A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe)
Ingredients
- 3 tablespoons fresh lemon juice
- 1 tablespoon white balsamic vinegar, or aged white wine vinegar
- 3/4 teaspoon pink peppercorns, ground
- 1 teaspoon fresh garlic, peeled and finely grated
- 1 teaspoon fresh shallots, peeled and minced
- 1/4 teaspoon sea salt
- 1/3 cup safflower oil*
- 2 tablespoons macadamia nut oil, or your favorite nut oil (can use extra virgin olive oil too)
Instructions
- In a medium sized bowl add the first 6 ingredients (lemon juice through sea salt.) Let stand to macerate 15 minutes. Measure the oils – slowly drizzle in the oil whisking until emulsified.
- Store in a clean glass container or carafe in the refrigerator.
Notes
with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Nutrition
Calories: 116kcalCarbohydrates: 1gProtein: 0.1gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 73mgPotassium: 16mgFiber: 0.1gSugar: 0.5gVitamin A: 3IUVitamin C: 2mgCalcium: 4mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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