Rating: 3.6 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Gallery

Recipe Summary test

Yield:
Makes 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk together the olive oil, lemon juice, parsley, 1 tablespoon of water, and Tabasco.

    Advertisement
  • Stir in the capers, red pepper flakes, salt, pepper, and sugar. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

Advertisement

Reviews (1)

5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/19/2015
This is an awesome recipe. However there are some mistakes in the lime caper vinaigrette recipe-----look at the quantity listed for ingredients and see how this can possibly yield 1 cup!! Just over 1/4 cup is what comes out--i.e. just enough to dress one portion--actually needed more!! The first sentence also reads lemon juice, not lime juice. The crab and papaya recipe is great but I would recommend boiling the sugar snap peas for about 2 minutes--still al dente! I sure will make this again!