Our Lemony Citrus Dressing with Pink Peppercorns is a deliciously tart, fresh tasting dressing that is perfect to jazz up simple leafy salad greens, or to add bite to a grainy salads like our Summery Farro Salad. The pink peppercorns go in whole, and are soft enough to crunch on. They turn a simple vinaigrette dressing into something really special. I usually make the dressing in the bottom of the salad bowl I’m going to be using, and heap the greens on top to toss when I’m ready.It gives the flavors time to blend. So good! Enjoy!
- Place lemon juice and a generous pinch of salt into a large bowl. Gradually beat in the olive oil until well combined. Taste for salt and sharpness. Beat in a teaspoon or 2 of water if you want to bring the lemon down a notch.
- Stir in the pink peppercorns and the scallions if using. Leave to sit for 10 minutes for the flavors to develop before tossing with your salad of choice.
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt to taste
- 1 teaspoon pink peppercorns
- 3 scallions, white parts only cut into a fine dice (optional)
Ann's Tips and Tricks
Pink peppercorns can be found in the spice section of most gourmet grocery stores, and on Amazon. They don’t need to be ground. Their flavor is at its best when used whole.