Ingredients
- 1 teaspoon mustard
- about 50 ml apple cider vinegar
- salt to taste
- about 1 tablespoon pink peppercorns
- about 100 ml sunflower or other neutral oil
- lamb’s lettuce or other mixed greens of your choice

Kitchen equipment needed
- medium-sized bowl
- whisk
- mortar and pestle or a pan to crush the peppercorns

Making the salad with pink peppercorn dressing — 5 minutes
CRUSH the peppercorns using a mortar and pestle or bottom of a pan. COMBINE the crushed peppercorns with a teaspoon mustard and apple cider vinegar and stir with a whisk. Gradually ADD the oil so the vinegar and oil will combine into a smooth dressing. SEASON with salt and serve with lamb’s lettuce or other mixed greens. Enjoy!
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