Soups & Sauces » Anchovy, Caper & Raisin Vinaigrette
A light vinaigrette inspired by Italian flavors and aromatic herbs is the perfect accompaniment to Braised Sunflowers. With sweet, tangy and briny notes, it's an amazing confluence of flavors and works well with white meats, fish and vegetables.
Ingredients
- ½ cup olive oil
- 2 tbsp lemon juice
- 1 tsp finely grated lemon zest
- 1 tbsp of chopped herb leaves from 5 thyme sprigs, 2 basil sprigs, 2 parsley sprigs & 2 mint sprigs
- ½ cup gold raisins
- ¼ cup rinsed capers
- 2 anchovy fillets, finely minced
- 1 tbsp honey
- freshly ground white pepper
How-to
- Mix all ingredients together, and let sit for several hours or overnight
Comments (1)
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Posted Friday, July 20, 2012, at 4:21 pm by RobertMichael:Fantastic recipe as well as being very informative. This chef really knows his beans, or in this case his capers and and salted anchovies. Highly instructive.
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