| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Dressings, Capers | 1 | Servings |
INGREDIENTS
| 1 | Jar; (1 1/2 oz) of capers – any size | |
| 2 | ts | French style mustard; (Dijon) |
| 4 | Cloves garlic – peeled | |
| 1/4 | c | Fresh lemon juice |
| 2 | tb | Green end of scallions – chopped |
| 1 | tb | Fresh parsley |
| 1/4 | ts | Dry dill weed |
| 1/4 | ts | Salt |
| Fresh ground black pepper to taste | ||
| 3/4 | c | Vegetable oil; up to l |
INSTRUCTIONS
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@ix.netcom.com> on May 26, 1998
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