Mediterranean Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 (Makes about 1/2 cup)
Ingredients
2 ¼ teaspoons lemon juice ¼ teaspoon table salt ¼ teaspoon ground black pepper 4 tablespoons extra-virgin olive oil 1 tablespoon drained minced capers 1 tablespoon minced fresh parsley leaves 1 teaspoon minced fresh thyme leaves 1 medium clove garlic, minced fine
Before You Begin
Use about 4 tablespoons of this dressing per 2 quarts of greens, serving four.
Instructions
- Combine lemon juice, salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds.
- Whisk capers, parsley, thyme, and garlic into finished dressing. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before tossing with greens.
Yield
Serves 8 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
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