Prep Time
45 min
Yields
2 servings
A salad dressing inspired by the classic pasta dish.
Yields 2 cups.
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ingredients
1
Tbsp freshly cracked black pepper
1
cup extra-virgin olive oil
1
shallot, minced
2
Tbsp lemon juice
1
Tbsp white wine vinegar
Kosher salt
½
cup grated Parmesan
½
cup grated pecorino
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directions
Step 1
Toast the pepper in a small saucepan until fragrant, 1 minute. Add the olive oil and heat until bubbles come to the surface. Remove from the heat and let cool completely. (This can be done up to 1 week in advance.)
Step 2
While the oil is cooling, macerate the shallots in a bowl with the lemon juice, vinegar and 1 teaspoon salt to remove potency. Slowly whisk in the pepper oil until emulsified. Add the Parmesan and pecorino; stir to combine.