Yield: 1 Servings
|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|
|\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