Caper-Raisin Vinaigrette

 

2 T. plus 1 tsp. Balsamic Vinegar

1/3 C. golden raisins

3 garlic cloves, peeled

3 T. capers, rinsed and drained

One 2-ounce can anchovy fillets, drained

3/4 C. lightly packed flat-leaf parsley leaves

1/3 C. extra-virgin olive oil

Kosher salt

 

Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes. Put the garlic in a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and anchovies and pulse until you have a coarse paste. Add the parsley and pulse until completely chopped, again scraping down the sides of the bowl as necessary. Add the raisins and vinegar and pulse until the mixture is blended but still slightly coarse. Scrape the mixture from the processor into a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed. Store in fridge for up to 3 weeks. Serve over vegetables such as cauliflower, asparagus or broccoli. Spoon over grilled eggplant. Fold into ratatouille.