Pink Peppercorn Dressing

By Rochelle Bilow
January 19, 2011
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Pink Peppercorn Dressing

Author Notes: My time as a line cook at Aldea restaurant in New York City inspired this salad dressing - we used creme fraiche in our salad dressing, though my version is decidedly simpler.
Rochelle Bilow

Makes: 1 cup

  • 1/4 cup sherry vinegar
  • 1 teaspoon light brown sugar
  • 1/2 teaspoon crushed pink peppercorns
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon creme fraiche
  1. Combine the sherry vinegar, brown sugar and peppercorns in a bowl and whisk to combine. (I like to first place the peppercorns on a cutting board and crush them with the back of a frying pan. They retain some of their integrity that way, rather than being ground to oblivion in a pepper mill.)
  2. Slowly whisk in the olive in. Once it’s emulsified, whisk in the creme fraiche. Season with salt.

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