A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe)
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.
- 3 tablespoons fresh lemon juice
- 1 tablespoon white balsamic vinegar, or aged white wine vinegar
- ¾ teaspoon pink peppercorns, ground
- 1 teaspoon fresh garlic, peeled and finely grated
- 1 teaspoon fresh shallots, peeled and minced
- ¼ teaspoon sea salt
- ⅓ cup safflower oil*
- 2 tablespoons macadamia nut oil, or your favorite nut oil (can use extra virgin olive oil too)
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.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes just over 1/2 cup.