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Caper and Red Wine Vinaigrette

A vinaigrette is so simple and quick to prepare and so easy to vary that we can have a different dressing each night for dinner for quite some time. Tonight we make a mustard-less vinaigrette with some quality red wine vinegar and extra virgin olive oil. We keep with the standard 3 to 1 ratio of oil to vinegar and add some capers for added interest.

Servings and Times

Serves: 2

Preparation Time: 5 minutes

Inactive Time: 0 minutes

Cooking Time: 0 minutes

Tools and Appliances

Bowl

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Ingredients

1 teaspoon red wine vinegar
salt and pepper
1 tablespoon extra-virgin olive oil
¼ teaspoon packed in salt capers
salad greens
green, Picholine olives

We combine the vinegar and a small pinch of salt in a bowl and stir with a fork. We add freshly ground black pepper, the olive oil and the capers. Stirring well, we then taste for seasoning on a piece of lettuce.

We stir again, trying to combine well and dress on two portions of salad greens topping with green olives. Leftover dressing is covered and refrigerated.

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