This vinaigrette is something special. The garlic, capers, and vinegar bring a pungency that enhances greens, especially bitter greens, so be sure to tear and scatter some pieces of radicchio in your salad if you have some on hand. I don’t make this often these days because I become the garlic after eating it, but when I mentioned putting this collection together to my friend Amy she said, “You’re including the caper vinaigrette, aren’t you? It’s your signature!”

Amy and I used to enjoy throwing dinner parties when I lived in Pittsburgh. I’d be her sous chef when she was hosting, and she’d be mine when we cooked at my place – and Caper Vinaigrette was always on my menu. Amy and I would spend so much time brainstorming about recipes and menu ideas. Both of us have simplified our lives and our cooking since then, but it was great fun in the day.

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5 from 1 vote

Caper Vinaigrette

Author: melinmac

Ingredients

• 1 clove garlic roughly chopped
• 2 T lemon juice freshly squeezed
• 2 T dry white wine or vermouth
• 2 T capers
• 2 t Dijon mustard
• 1/3 cup olive oil extra virgin, of course

Instructions

• Mince the garlic – Drop the chunks of garlic into the food processor while it's running and process until the garlic stops dancing around and is stuck to the sides of the bowl. Scrape down the sides of the bowl.
• Blend the rest of the ingredients – Add the rest of the ingredients, processing only until they are combined.

I recommend that you add the capers to the food process only for the last few pulses because you don’t want them to disappear completely. I think the caper pieces suspended in the emulsion is enticing.

If you don’t like bitter greens, this Caper Vinaigrette is great on a milder salad as well. Try a simple salad of butter greens and thinly sliced celery. I dare say, this vinaigrette would also be fantastic spooned atop any type of oily fish, or even swordfish. I’m going to try that tonight!