Episode 309: Little Italy
Pepperoncini Vinaigrette
This recipe is used with Salt Slab Chicken with Pepperoncini Vinaigrette in Project Fire: Episode 309: Little Italy
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Pepperoncini Vinaigrette
Recipe Notes
- Yield: Makes 1 1/2 cups
Ingredients
- 2 teaspoons Dijon mustard
- 2 tablespoons white wine vinegar
- Coarse salt (sea or kosher) and freshly ground black pepper
- 1/3 to 1/2 cup extra virgin olive oil
- 2 tablespoons thinly sliced pepperoncini
- 2 tablespoons thinly sliced black olives
- 2 tablespoons brined drained capers
- 1 to 2 tablespoons minced fresh chives
- 1 cup cherry tomatoes, halved
Recipe Steps
1: Place the mustard in a mixing bowl and whisk in the vinegar and 1/2 teaspoon each salt and pepper. Slowly add the olive oil and whisk. Add the pepperoncini, black olives, capers, and chives and stir to mix. Stir in the tomatoes. Taste for seasoning, adding more salt, pepper, white vinegar, or olive oil to taste.
