Italian dressing

Yield: 34 servings

Measure Ingredient
¼ cup Drained capers
1 Clove Garlic, pressed
1 Shallot, minced
½ cup Olive oil
½ teaspoon Pepper
1 small Dried Red Chili, sliced
½ teaspoon Crushed fennel seed
1 tablespoon White Chianti OR dry white wine
2 tablespoons Lemon juice

Makes ¾ cup. Combine all ingredients in a jar with tight-fitting lid and shake well.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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