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.
http://rochellebilow.com/2010/08/salad-dressing/
—Rochelle Bilow
Ingredients
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1/4 cup
sherry vinegar
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1 teaspoon
light brown sugar
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1/2 teaspoon
crushed pink peppercorns
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3/4 cup
extra-virgin olive oil
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1 tablespoon
creme fraiche
Directions
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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.)
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Slowly whisk in the olive in. Once it’s emulsified, whisk in the creme fraiche. Season with salt.
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