Roasted Red Pepper Caper Vinaigrette

Roasted Red Pepper Caper Vinaigrette (A Little Bit Crunchy A Little Bit Rock and Roll)

(adapted from: Katlyn's Kitchen)


1 (3 ounce) jar capers, drained and rinsed under water

1 clove garlic, minced

1 1/2 teaspoons Dijon mustard

roasted red pepper, chopped

1/4 cup flat leaf parsley

1/3 cup Star Red Wine Vinegar

1 cup Star Extra Virgin Olive Oil

salt to taste


1. Place all the ingredients except the olive oil in a food processor. Process all the ingredients until well blended.

2. While the food processor is turned on, pour the olive oil in a stead stream through the tube attachment, until the vinaigrette is emulsified.

3. Adjust the dressing for seasoning. (I found the dressing salty enough with the capers.)