Prep time: 20 minutes • Cook time: 0 minutes
Yields: 4 Servings
- 1 tablespoon capers
- 1 tablespoon raisins
- 3 anchovy fillets
- 1 clove garlic
- 1/4 cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 2 teaspoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
This zesty salad dressing is tailored to our Roasted Butternut and Baby Kale Salad, but you might find it pleasing on bold lettuces like our Romaine with other toppings. This recipe makes about 1/3 cup of dressing.
Special tool note: A mortar & pestle make it easy to create the paste called for in this recipe, but if you don’t have one, you can pulse the ingredients in your food processor for a few seconds.
Pound the capers, raisins, anchovies and garlic to a coarse paste with a mortar and pestle. Transfer the paste to a small jar with a tight-fitting lid and add the oil, lemon juice and vinegar. Season with salt and pepper. Close the jar and shake vigorously to combine.