Thursday, March 11, 2010

Pink pepper vinaigrette

recipe adapted from Eve 
enough for a salad for 2 people
1,5 tbsp vinegar
1 tsp Dijon mustard
4 tbsp olive oil
1 garlic clove
2 tsp red peppercorns

Put the vinegar in a small bowl, add mustard and blend well with a whisk. Add slowly oil, whisking constantly until you have used all the oil. The vinaigrette will become thicker in consistency.

Crush the peppercorns, press the garlic clove, add to the vinaigrette and blend well.

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