Nicoise Vinaigrettemarinade, salads, salsa, sauces 1 tablespoon red wine vinegar 2 cloves garlic -- coarsely 1 chopped 1/2 cup watercress leaves and some 1 stems 3 tablespoon fresh lemon juice 2 whole cherry tomatoes -- 1 quartered 1 whole scallion -- cut in 1/2 lengths 4 whole nicoise olives -- 1 pitted 3 whole anchovy fillets -- 1 rinsed and dried 1 teaspoon capers 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" |
