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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 8 |
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I found this on a cooking blog, Kalyn's Kitchen. I'm posting it here so I don't forget it. I can't wait to try it. They suggest you make the recipe a day ahead. I list that as cooking time. Ingredients:
4 ounces capers (with juice, 1/2 cup) |
2 tablespoons roasted red peppers, minced |
2 tablespoons fresh parsley, minced |
1 1/2 teaspoons dijon mustard |
1/3 cup red wine vinegar |
1 cup extra virgin olive oil |
Directions:
1. Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl.
2. Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified.
3. (Make dressing a day ahead if desired. Bring to room temperature before using.).
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