Caper lemon vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar; (1 1/2 oz) of capers - any size | |
| 2 | teaspoons | French style mustard; (Dijon) |
| 4 | 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 |
| Fresh ground black pepper to taste | ||
| ¾ | cup | Vegetable oil; up to l |
Directions
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