Pink Peppercorn Vinaigrette
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.
Ingredients
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.
* 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.
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!