Pink Peppercorn Dressing
INGREDIENTS:
1 tablespoon pink peppercorns, crushed
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon fresh tarragon, chopped
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
DIRECTIONS:
Place the peppercorns, vinegar and lemon juice in a small bowl and let stand for 5 minutes. Add the tarragon and whisk in the oil. Season with salt and pepper.
Pink peppercorn dressing is a delicious and easy way to dress up any dish. Here’s how to make it!
Ingredients
1/4 cup of olive oil
1/4 cup of white wine vinegar
2 tbs of honey mustard
1 tbs of Dijon mustard
1 tsp pink peppercorns (crushed)
salt and pepper to taste
Instructions
Mix all ingredients in a bowl or jar. Keep in fridge for up to two weeks.
Today, I am sharing a recipe for Pink Peppercorn Dressing. This is a take on my favorite restaurant salad dressing. It is sweet, tangy, peppery and delicious!
To make the dressing, you will need:
-1/4 cup of olive oil
-1/4 cup of rice wine vinegar
-2 Tablespoons of sugar
-2 Tablespoons of pink peppercorns (or 1 tsp. of crushed red pepper)
Add all ingredients to a blender and blend for 1 minute. Chill for at least 4 hours before serving. Enjoy!
Now that you have your pink peppercorns, you can add them to your salad dressing. Here’s how I make my Pink Peppercorn Dressing.
Ingredients:
Pink Peppercorns
1/2 cup olive oil
1/4 cup white wine vinegar
3 tablespoons balsamic vinegar
1 tablespoon sugar
1 tablespoon minced shallot (about 1 medium)
2 teaspoons Dijon mustard
1 teaspoon salt
Directions: A food processor makes this dressing very easy. Just put all of the ingredients into the bowl and pulse until well blended. If you don’t have a food processor, use a mortar and pestle to crush your pink peppercorns with the salt, then whisk in the rest of the ingredients until well combined. Toss with your favorite greens, or serve over grilled chicken or pork chops.
Pink peppercorns are not actually a variety of pepper, but a type of berry. It’s been said that their flavor is reminiscent of the spiciness that can be found in black and white peppercorns, only with a sweeter note. Let us show you how to make pink peppercorn dressing for your salads.
To begin, we’ll need some pink peppercorns, but where do we buy them? You can find them at specialty food stores and even some supermarkets. Just make sure to check the ingredients; sometimes they’re mixed with juniper berries or red bell peppers.
If you want to substitute black or white peppercorns, you can always add a few drops of food coloring to get the effect. Using freshly cracked pepper will give you the best flavor, since pre-ground pepper tends to lose its freshness after being opened for too long.
Once we have our peppercorns ready, let’s take one tablespoon (or more if you like) and crush them lightly in a mortar until they break into small pieces. Then place them into a small pot with half cup of olive oil over medium heat. Once it starts boiling reduce heat and simmer for about 5 minutes before removing from heat so as not to burn them!
Peppercorns are the berries of the pepper plant, a perennial woody vine that is native to southern India. Pink peppercorns are not actually peppercorns at all, but the dried berries of the Baies Rose plant which is native to South America. The flavor of pink peppercorn is much milder than true peppercorns.
Rinse and dry 4 ounces of fresh strawberries (about 1 cup). Remove stems and slice in half lengthwise. Divide 16 medium-sized leaves of romaine lettuce among 4 salad plates. Place 2 strawberry halves on top of each portion of lettuce.
In a small bowl, combine 1/4 cup plain yogurt, 1 tablespoon mayonnaise, 2 tablespoons crumbled blue cheese (or gorgonzola), 1 tablespoon minced fresh dillweed, and 1 teaspoon freshly ground pink peppercorns.
Ingredients:
1 cup of olive oil
1/4 cup of white wine vinegar
1/4 cup of lemon juice
12 pink peppercorns
salt & pepper to taste
Directions:
Combine all the ingredients in a bottle and shake vigorously. Taste the dressing and add more salt or pepper if desired.
If you want to make this a meal, serve it over top of a bed of lettuce with your favorite veggies and protein. It also tastes great as a pasta salad dressing! Enjoy!
