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Martha's Pink Peppercorn Vinaigrette over Greens

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Salad
Recipe Preparation Level: easy

    Pepper, one of our most consistently used spices, is an essential component to so many of the dishes we cook. It was once considered so valuable that when Alaric the Visigoth sacked Rome in A.D. 408 and held the city for ransom, one of his demands was for three thousand pounds of pepper. We're all familiar with black pepper, which is the pepper we use on a daily basis, but it comes in other varieties as well, each with its own distinct flavor. Green peppercorns have a tart, almost fruity flavor; white peppercorns are milder than their black counterparts, but more aromatic. Pepper loses some of its flavor a few months after being ground, so it's best to keep it whole in a good pepper mill.

    Pink Peppercorn Vinaigrette over Greens
    Serves 4

    Pink peppercorns are not actually true peppercorns but the berries from the Baies rose plant.

    1 teaspoon Dijon mustard
    2 tablespoons white-wine vinegar
    2 tablespoons whole pink peppercorns
    1/2 cup extra-virgin olive oil
    6 cups assorted baby greens
    Coarse salt and freshly ground
    black pepper

    Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.

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