Caper Vinaigrette
¼ cup lemon juice
3 tablespoons capers, rinsed
1 clove minced garlic
½ cup extra-virgin olive oil
Salt and fresh ground black pepper to taste
Mix lemon juice, capers and garlic in a small bowl. Whisk in oil. Add salt and pepper to taste. If not using immediately, cover and refrigerate up to five days.
Makes about 1 cup.
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