"What's for dinner?"
Whether you're posing that question to yourself or you're hearing it from a chorus of little voices, it's three words that can stop you in your tracks. What will you make? Instead of falling back on the same basic meals or desperately turning to take-out, keep this recipe on hand to give yourself endless options.
It's a sauce/dressing that chef Curtis Stone always has in his fridge because it's so versatile. Bright and bold, this lemon-caper vinaigrette goes well with grilled veggies, chicken, seafood, salad -- just about anything. The only limit is what's in your kitchen.
Recipe by Curtis Stone
Makes 1 cup
1⁄4 cup nonpareil capers, plus 1 Tbsp. of their brine
1⁄4 cup extra-virgin olive oil
3 Tbsp. coarsely chopped flat-leaf parsley
2 Tbsp. finely chopped shallots (from 1 to 2 shallots)
Zest of 1 lemon
2 Tbsp. lemon juice
1⁄4 tsp. crushed red pepper flakes
1⁄4 tsp. kosher salt
1⁄4 tsp. ground black pepper
In a medium bowl, mix all ingredients and whisk with a fork to combine.
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