Caper lemon vinaigrette

Yield: 1 Servings

Measure Ingredient
1 \N Jar; (1 1/2 oz) of capers - any size
2 teaspoons French style mustard; (Dijon)
4 \N Cloves garlic - peeled
¼ cup Fresh lemon juice
2 tablespoons Green end of scallions - chopped
1 tablespoon Fresh parsley
¼ teaspoon Dry dill weed
¼ teaspoon Salt
\N \N Fresh ground black pepper to taste
¾ cup Vegetable oil; up to l

Partially drain capers, then place all ingredients, except oil, in a food processor or blender.

Process or blend until mixture is smooth. Slowly add oil in a stream until it is all incorporated. If vinaigrette seems too acidy, add the entire l cup of vegetable oil.

Serving suggestions: Use on green salads - including some slightly bitter varieties - and top with garlic croutons.

Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998

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