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Caper Vinaigrette

Top Provencal Green Salad with this tangy vinaigrette.

  • Servings: 2

Source: The Martha Stewart Show, February 2010


  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 1/2 teaspoons capers, rinsed, drained, and coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.

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