lime caper vinaigrette


this recipe is a slight variation of a recipe that I think first started with Delia Smith, who is a British ‘tv presenter’ which is a fabulous way to say tv personality. I first had it at a restaurant in Denver with two friends and went home to research the cheese that it went with and found the recipe in its entirety. The cheese is halloumi, which is greek and fabulously salty and you actually pan fry it. Nom-tastic. The dressing is great and goes wonderfully on weeds (spring mix) or with halloumi on french bread rounds and would be good, I think, on pan fried halibut with the addition of a little chile.

juice and zest of one lime
1 Tablespoon white wine vinegar
1 Tablespoon capers (drained)
1-2 finely minced garlic cloves
1-2 teaspoons grainy dijon mustard
2-3 Tablespoons Olive Oil

basically take all of the above and whisk in a bowl. Spoon over whatever you eat so that you will get the lovely briny capers and garlic bits.


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