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    Caper-Parsley Vinaigrette


    Source of Recipe


    Cook's Magazine June 1990

    List of Ingredients





    1 tablespoon balsamic vinegar
    3 tablespoons olive oil
    1/4 cup drained and minced capers
    1/3 cup minced fresh parsley
    1/4 teaspoon ground black pepper

    Recipe



    TO PREPARE: Mix all ingredients in a small nonreactive bowl. TO SERVE: Spoon a portion of Caper-Parsley Vinaigrette over the beef or meat of your choice and serve. Yields: 3/8 cup NOTES : A very simple, lively accompaniment to smoked meats. Best with razor-thin sliced meats

 

 

 

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