5 Ingredients or Fewer

Pink Peppercorn Dressing

January 19, 2011
0 Ratings
  • Makes 1 cup
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

What You'll Need
  • 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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1 Review

Smells L. October 29, 2015
I really wanted to like this recipe. I prepare vinaigrette all the time but the creme fraiche ruined it for me. So sorry to leave a negative review.