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Green Pekoe Tea Vinaigrette

Annabel Alafriz TeaChef Level 1

The subtle, mellow tones of green pekoe complement raspberry's higher notes for this light salad dressing.

30 m 2


  • 1/4 c. raspberry wine vinegar
  • 2 tbsp. green pekoe loose-leaf tea
  • 3 tbsp. extra virgin olive oil
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper


Place 2 tbsp. green pekoe loose-leaf tea in the vinegar. Steep 30 min.

Pour mixture into a bowl, straining out tea leaves.

Add remaining ingredients to tea-vinegar mixture.

Whisk until blended, or pour into jar and shake.

Drizzle over spring mix, baby spinach, or blanched asparagus.

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