Cacio e Pepe Vinaigrette
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 158
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 124
- Total: 45 min (includes cooling time)
- Active: 15 min
Ingredients
1 tablespoon freshly cracked black pepper
1 cup extra-virgin olive oil
1 shallot, minced
2 tablespoons lemon juice
1 tablespoon white wine vinegar
Kosher salt
1/2 cup grated Parmesan
1/2 cup grated pecorino
Directions
- 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.)
- 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.