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Cacio e Pepe Vinaigrette

Cacio e Pepe Vinaigrette
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.

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