Kathy Gunst's Green Caper Vinaigrette


 
Serve this thick, chunky vinaigrette chock full of pungent 
capers, tart lemon juicy, fruity olive oil, tender basil leaves, 
and crunchy scallions with steamed or roasted asparagus or 
artichokes. It's also delicious served with grilled chicken or 
seafood.


Ingredients
1 1/2 teaspoons Dijon-style mustard
Freshly ground pepper and sea salt
3 tablespoon fresh lemon juice
5 1/2 tablespoons fruity olive oil
2 1/2 tablespoon capers, drained
3 scallions, thinly sliced
2 tablespoons fresh basil leaves cut into paper thin strips
	or
2 tablespoons finely chopped fresh parsley


Directions

1.	In a medium bowl mix the mustard with pepper and salt. Using a whisk or a spoon, add 
the lemon juice and then the olive oil. Stir in the capers, scallions and basil and stir 
well.

2.	The vinaigrette can be made 2 hours ahead of time; cover and refrigerate until ready to 
serve. Bring to room temperature before serving. Makes about 1/2 cup. 




Kathy made this dish on WBUR's Here and Now on Wednesday May 21st, 2003.

Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one,
try Kathy Gunst's book Relax, Company's Coming!  Available on Amazon
http://www.amazon.com/exec/obidos/ASIN/0743202589/wburorg-20/102-8657752-9308944