Lemon Caper Salad Dressing
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Ingredients
  • 2½ T capers, with their liquid
  • 2 T minced shallot
  • 1 T minced parsley
  • juice of a lemon
  • ½ t honey
  • 1 T Dijon mustard
  • ⅓- 1/2 c olive oil
  • freshly cracked black pepper to taste
Instructions
  1. Combine all ingredients (just ⅓ c olive oil) in a small food processor or blender. Puree until emulsified. Taste and add more olive oil if you want, or adjust the pepper. The capers are so salty that you don't need to add sea salt.
  2. When dressing greens, use only a tablespoon of dressing per serving and toss well. Dressing can be refrigerated for up 2-3 weeks, but it's so good, you'll probably run out this week.
Recipe by Mamaguru at http://mamaguru.com/lemon-caper-salad-dressing/