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A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad

Pink Peppercorn Vinaigrette

A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad (see recipe)

Zesty Pink Peppercorn Vinaigrette
Drizzle Winter White Salad with Pink Peppercorn Vinaigrette

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.

A Zesty Pink Peppercorn Vinaigrette adds tang and bite. Drizzle over: Winter White Salad

Ingredients

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)

Instructions

1

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.

2

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.

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