Dressing

• 1 tablespoon green peppercorns
• 1/2 cup olive oil
• 1 tablespoon chervil, chopped
• Juice of 2 lemons
• Salt to taste

1. Press the peppercorns through a sieve and mix with the oil.
2. Add chervil, lemon juice and season with salt.

green peppercorns, olive oil, chervil, lemons, salt

Taken from cooking.nytimes.com/recipes/3670 (may not work)