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