This is my niece Maddie. She is so amazing and beautiful and a total water baby. It was recently my birthday and we had a little sibling picnic. It might have been my birthday but Maddie really stole the show (as she should!) and I couldn't resist putting up this picture of her.
Everyone brought a different dish: roasted veggies, beef empanadas, homemade salsa, salad and a citrus custard pie. I brought the salad and a jar of this yummy herb-y salad dressing that I want to share with you all. I have been really into making creative salad dressings since I was gifted a mortar and pestle from Mike. This gift was a total game changer in our house.
small handful of mint
small handful of parsley
1 small clove of garlic
2 teaspoons pink peppercorn
If you do not have a mortar and pestle, you can also use a food processor but you might need to make a larger quantity so that the olive oil can catch in the blade. I also didn't really measure out exactly what I needed but rather tasted a lot as I went along. I think you can make different variations that would taste rad like substituting cilantro for the parsley.
Pink peppercorns are fruity and spicy cousins to the black peppercorns that are a staple in American cuisine. Once I discovered them I haven't looked back and recommend giving them a shot if you haven't yet. Check out this Serious Eats article to learn more about these little berries. Alright, down to business.
Clean the herbs and toss them and the pink peppercorns into the mortar and pestle. Grab a little clove of garlic, peel and slice down the middle to remove the green stem. This makes the garlic less sharp. I usually save the tiny cloves of garlic that are annoyingly small to mince for a recipe and use them in salad dressing instead.
Then start grinding! Keep going until it becomes a smooth paste. Then scrape the herb mixture out of the mortar and pestle and into a small bowl. Add salt, olive oil and citrus juice (I used lemon and lime juices, you can also use grapefruit or orange juices!) stirring and tasting and adding until everything has come into balance.
I used this as a salad dressing, but it could also be great to drizzle over roasted meats and veggies. If you are feeling really adventurous, dice and seed some tomatoes this summer and combine to the dressing for a killer salsa. Cheers!
Ah! I almost forgot to show you the beautiful pie that my sister-in-law Linh made.