Author Notes
The fragrant long and skinny vanilla bean has the most delicious flavor and is a secret ingredient in many of my favorite recipes. In this dressing the bean gets a starring role. Wonderful with shellfish, seafood and sliced citrus, it is equally fabulous with roasted chicken or pork. It is incredibly fragrant and flavorful. You might be tempted to just try a slug of it! —dymnyno
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Ingredients
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3 tablespoons
fresh squeezed orange juice
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3 tablespoons
fresh squeezed lemon juice
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6 tablespoons
rice wine vinegar
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3
whole vanilla beans
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3 teaspoons
freshly ground black pepper (like tellicherry)
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1 1/2 cups
olive oil
Directions
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With a sharp knife, slit open the vanilla bean (don't cut all the way through the bean) and scrape the pulp from the skin.(I usually keep the empty bean skins and throw them into the jar when I shake up the dressing)
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Grind the pepper onto a piece of parchment and measure 3 teaspoons.
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Combine the bean pulp, pepper, orange juice, lemon juice, vinegar and oil. Whisk together and pour into a jar. Shake it up again before using.
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