Olive, Mint, and Caper Vinaigrette

MAKES ABOUT 3/4 CUP

1/4 cup freshly squeezed lemon juice
1 tablespoon minced shallot
2 teaspoons capers, rinsed and roughly chopped
1 teaspoon Dijon mustard
1 finely chopped anchovy (optional)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup Kalamata olives, chopped
2 tablespoons finely chopped fresh mint

To make the dressing, put the lemon juice, shallot, capers, Dijon mustard, anchovy, salt and pepper in a small bowl and stir to combine. Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth. Alternatively, you can blend all ingredients right in the container with the solid disk of an immersion blender. Add the olives and mint.

Reprinted with permission from Andrew Weil, MD, Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Copyright © 2015 by Andrew Weil, Little, Brown and Company, a division of Hachette Book Group. New York, NY.

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