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Caper Lemon Vinaigrette
Ingredients
- 1 jar , (1 1/2 ounce) of capers - any size
- 2 tsp French style mustard, (Dijon)
- 4 x Cloves garlic - peeled
- 1/4 c. Fresh lemon juice
- 2 Tbsp. Green end of scallions - minced
- 1 Tbsp. Fresh parsley
- 1/4 tsp Dry dill weed
- 1/4 tsp Salt Fresh grnd black pepper to taste
- 3/4 c. Vegetable oil, up to l
Directions
- Partially drain capers, then place all ingredients, except oil, in a food processor or possibly blender.
- Process or possibly blend till mix is smooth. Slowly add in oil in a stream till it is all incorporated. If vinaigrette seems too acidy, add in the entire l c. of vegetable oil.
- Serving suggestions: Use on green salads - including some slightly bitter varieties - and top with garlic croutons.
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