Yield: 8 Servings
Measure | Ingredient |
---|---|
½ cup | Fresh lemon juice |
2 teaspoons | Lemon zest |
2 tablespoons | Red onion; minced |
1 tablespoon | Honey |
2 teaspoons | Capers; drained -- chopped |
1 tablespoon | Chopped fresh dill |
⅔ cup | Olive oil |
\N \N | Salt and ground pepper |
Recipe by: John Ash, Eating Right Preparation Time: 0:05 In a mixing bowl, combine the lemon juice, lemon zest, onions, honey, capers and dill. Whisk in oil in a stream. Season to taste with salt and pepper. Store covered in refrigerator for up to 5 days. Yield: approximately 2 cups Posted to MC-Recipe Digest V1 #787 by Bill <thelma@...> on Sep 18, 1997