A Fine Brine

It’s complex, it’s big, it’s tangy, it’s the varietal brine of that sweet, yet spicy, fruit called the Peppadew®. I’ve incorporated these morsels of good in many recipes, but I’m telling you, do not throw away the brine!

Use the Peppadew® brine in place of vinegar when tossing your favorite oil and vinegar dressing on your greens. Use the brine when making slaw dressing for some added tang.

Here’s a dressing I created using the Peppadew® brine to go along with a salad using fall fruits. Pair this salad with any grilled beef, chicken or pork. And remember, don’t throw away that brine!

Pear-Apple Salad with Peppadew Dressing
16-oz of mixed salad greens
1/3 cup Peppadews®, chopped
1 cup Swiss cheese, shaved
1 cup roasted nuts – either pecans or cashews
1 red apple (Gala or Honeycrisp), sliced thinly
1 green pear (Anjou), sliced thinly
Toss together all the above ingredients with the Peppadew Dressing (recipe below).

Peppadew Dressing for Pear-Apple Salad

Morsels of Good

Morsels of Good

2/3 cup olive oil
1/3 cup Peppadew® brine
1 tablespoon of sugar
1/2 teaspoon salt
Freshly ground pepper to taste

Process ingredients in a blender or shaker until smooth. Can make ahead and store in the refrigerator for up to one week; bring to room temperature before using.

Yield: 6-8 servings

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