Sarasota's Lemon Pepper Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A great light peppery dressing. The key is good peppercorns for this. You can use a blend which I like or just black peppercorns, but a blend really enhances the flavor. Mix up the whole batch and will easily stay in the fridge for 3-4 weeks. My favorite is to serve this over Arugula with shaved onions and olives. Ingredients:
1 cup extra virgin olive oil |
1/3 cup lemon juice |
1 teaspoon lemon zest |
2 tablespoons chinese white rice vinegar |
1/2 teaspoon sugar |
2 teaspoons peppercorns (i use a blend of red green and black or green and black) |
salt |
Directions:
1. Peppercorns - This is the key to this dressing. I use a mortar and pestle to grind mine, or you can put the peppercorns to a small baggie and use a meat mallet to grind those up. Also a coffee grinder works well too.
2. Dressing - Just mix everything together and enjoy. Will keep in the refrigerator for a few weeks.
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