Lemon Caper Vinaigrette

Ingredients

• 2 Medium garlic cloves

• Black pepper (about ½ teaspoon)

• 2 teaspoons capers 

• 1 tsp. Dijon mustard

• 1 tsp. honey

• Juice and zest of 1 lemon

• ⅓ cup freshly grated Parmesan

• ½ cup extra-virgin olive oil

Directions

1. On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms. If you have a small food processor or blender, you can use that instead. Just throw everything in and blend.

2. Transfer the paste to a bowl, then stir in the lemon juice and zest, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. (You can also use a blender or small food processor.) Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese). Let sit in a container for an hour or so to let flavors meld together. 

Tip: If you have a mini food processor, just throw in ALL of the ingredients and whirl them until they are emulsified! No knife skills required.