Entertaining in the Northwest Style by Greg Atkinson

Author:Greg Atkinson
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2011-05-10T16:00:00+00:00

Caper Vinaigrette

Serve this vinaigrette with cooked vegetables or on salad greens. Refrigerated, it keeps for several weeks.

MAKES ABOUT ¾ CUP

2 tablespoons white wine vinegar

1 tablespoon chopped fresh garlic

1 tablespoon stone-ground mustard

1 teaspoon kosher salt

⅓ cup olive oil

2 tablespoons capers, drained

⊙ Put all the ingredients in a jar with a close-fitting lid and shake until well combined. Serve at once, or keep refrigerated until serving time.

BRONZED ALASKA HALIBUT with TOMATO and TARRAGON BUTTER

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