Caper Vinaigrette

1. 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. 2

   Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified.

3. 3

   (Make dressing a day ahead if desired.

4. 4

   Bring to room temperature before using.

5. 5

   ).

* Per serving · 4 servings · Values may vary.

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