salad essentials: vinegar & pepper vinaigrette

Name: Salad Essentials: Vinegar & Pepper Vinaigrette
Prep time: 5 min
Cook time: 5 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/2 cup(s) lemon-infused olive oil, extra virgin; 1/4 cup(s) white balsamic vinegar; 1 teaspoon(s) white sugar, granulated variety; 1/4 teaspoon(s) salt, kosher variety, fine grind (if you have pink himalayan salt use it, it makes a brilliant flavor addition); 1/4 teaspoon(s) white pepper, freshly ground, or to taste; 1/4 teaspoon(s) black pepper, freshly ground, or to taste; 1 pinch(es) cayenne pepper, or to taste

18 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 31, 2019

Played around with this for most of the night. But, it was not until the early morning hours that I developed the essence I was looking for. It has heat, and it has sweet; the best of both worlds. Use this as a dressing over a mess of garden-fresh greens, or drizzle over grilled fish, for an extra flavor kick. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1/2 cup lemon-infused olive oil, extra virgin
1/4 cup white balsamic vinegar
1 teaspoon white sugar, granulated variety
1/4 teaspoon salt, kosher variety, fine grind (if you have pink himalayan salt use it, it makes a brilliant flavor addition)
1/4 teaspoon white pepper, freshly ground, or to taste
1/4 teaspoon black pepper, freshly ground, or to taste
1 pinch cayenne pepper, or to taste

How To Make salad essentials: vinegar & pepper vinaigrette

Step 1

PREP/PREPARE

Step 2

If you do not have lemon-infused extra-virgin olive oil, then use a good olive oil, and add 1 – 2 teaspoons of freshly squeezed lemon juice.
Step 3

I could have added things like basil, oregano, parsley, and garlic; however, that would have given me an Italian dressing. Not what I was going for.
Step 4

I started out this recipe using a more traditional aged balsamic vinegar, but it was just too heavy for my tastes. Then, in the early morning hours, I had an epiphany and changed to white balsamic vinegar; it made all the difference. After that it was just a question of choosing the correct spices. White balsamic vinegar is made differently than balsamic vinegar. The grapes are pressure cooked to prevent the caramelized color of balsamic vinegar and aged for a much shorter time (only 1 year) in uncharred barrels to keep the color light, and the flavors bright.
Step 5

Gather your Ingredients (mise en place).
Step 6

Add the vinegar to a small saucepan, over low, low heat, and when warm, add the salt, and sugar.
Step 7

Whisk until the solids are dissolved. Then, remove from the heat and allow to come to room temperature, about 15 minutes.
Step 8

Chef’s Note: You do not want to boil, or even simmer the vinegar; just get it warm enough to dissolve the salt and sugar.
Step 9

Add all the ingredients together in a non-reactive jar with a tight-fitting lid.
Step 10

Put on the lid and shake it up. Make sure you give it a respectable shake every time you use it.
Step 11

Chef’s Note: This dressing does not need any additional time before serving… It is what it is.
Step 12

PLATE/PRESENT
Step 13

Use as a dressing over some garden-fresh greens, or drizzled over fish for a wonderful flavor burst. Enjoy.
Step 14

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes