Top Provencal Green Salad with this tangy vinaigrette.
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
- 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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