Recipe - Caper Lemon Vinaigrette

1 Jar; (1 One half oz) of capers
any size
2 teaspoon French style mustard;
(Dijon)
4 Cloves garlic peeled
One fourth cup Fresh lemon juice
2 tablespoon Green end of scallions
chopped
1 tablespoon Fresh parsley
One fourth teaspoon Dry dill weed
One fourth teaspoon Salt
Fresh ground black pepper to
taste
Three fourths cup Vegetable oil; up to l

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