Photo by Joseph De Leo, Food Styling by Drew Aichele
When you want a salad dressing with some fun pops of texture and flavor, try this vinaigrette. It’s also great drizzled over slow-cooked meats (like this easy slow-cooker pork) or roasted vegetables to brighten things up. I love pickled peppercorns so much; they’re basically like extra spicy capers. But if you can’t find them, you can absolutely use capers instead here.
Recipe information
Yield
Make about ⅓ cup
Ingredients
2 Tbsp. apple cider vinegar
3 Tbsp. olive oil
1 tsp. honey
½ tsp. kosher salt
1 Tbsp. pickled green peppercorns or capers, drained and finely chopped
1 Tbsp. whole grain (old-style) mustard
Preparation
In a small bowl, whisk together the vinegar, olive oil, honey, and salt until combined, then whisk in the peppercorns and mustard. Taste, and adjust seasoning if needed. Chill in an airtight container for up to 1 week; re-whisk before serving.
Recipe excerpt from For the Table by Anna Stockwell, published by Abrams. Text © 2022 by Anna Stockwell. Photography by Chelsea Kyle. Buy the full book from Abrams Books or Amazon.
Recipe notes
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