Salad Essentials: Vinegar & Pepper Vinaigrette

Andy Anderson !


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.


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5 Min
5 Min
Stove Top



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

How to Make Salad Essentials: Vinegar & Pepper Vinaigrette


  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.
  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.
  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.
  5. Gather your Ingredients (mise en place).
  6. Add the vinegar to a small saucepan, over low, low heat, and when warm, add the salt, and sugar.
  7. Whisk until the solids are dissolved. Then, remove from the heat and allow to come to room temperature, about 15 minutes.
  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.
  9. Add all the ingredients together in a non-reactive jar with a tight-fitting lid.
  10. Put on the lid and shake it up. Make sure you give it a respectable shake every time you use it.
  11. Chef’s Note: This dressing does not need any additional time before serving… It is what it is.
  13. Use as a dressing over some garden-fresh greens, or drizzled over fish for a wonderful flavor burst. Enjoy.
  14. Keep the faith, and keep cooking.

Printable Recipe Card

About Salad Essentials: Vinegar & Pepper Vinaigrette

Course/Dish: Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Other Tags: Quick & Easy Healthy

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