This versatile sauce can be used as a dressing for roasted or grilled vegetables, seafood or meat and is great smeared on grilled bread.
Slideshow: More Dressings
1 1/2 cups extra-virgin olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 cup capers, rinsed, drained and chopped
Hefty pinch crushed red pepper
Zest and juice of 1 lemon
1/2 bunch parsley, finely chopped
3 tablespoons oregano leaves, finely chopped
How to Make It
In a medium skillet, heat the olive oil. Add the shallots, garlic, capers, crushed red pepper and half of the lemon zest and cook over moderately low heat until the shallots are tender, about 12 minutes.
Remove from heat and let cool to room temperature. When cooled, stir in the lemon juice, parsley, oregano and remaining lemon zest; season with salt.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.