Nicoise vinaigrette
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red wine vinegar |
| 2 | Cloves garlic -- coarsely | |
| Chopped | ||
| ½ | cup | Watercress leaves and some |
| Stems | ||
| 3 | tablespoons | Fresh lemon juice |
| 2 | Whole cherry tomatoes -- | |
| Quartered | ||
| 1 | Whole scallion -- cut in | |
| ½ | \" lengths | |
| 4 | Whole Nicoise olives -- | |
| Pitted | ||
| 3 | Whole anchovy fillets -- | |
| Rinsed and dried | ||
| 1 | teaspoon | Capers |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ½ | cup | Extra virgin olive oil |
Directions
Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500