Pistachio-Caper Vinaigrette Recipe

• Finely grated zest of 2 medium lemons
• 1/2 cup plus 1 tablespoon lemon juice (from about 2 1/2 medium lemons)
• 2 teaspoons kosher salt
• 1/2 heaping teaspoon freshly ground black pepper
• 1/4 cup drained capers in brine, minced
• 1/4 cup roasted pistachio oil
• 1/4 cup extra-virgin olive oil
• 1/4 cup minced red onion (about 1/2 small onion)

1. Combine lemon zest, lemon juice, salt, pepper, and capers in a medium, nonreactive bowl and whisk to dissolve the salt.
2. Slowly add pistachio and olive oils, pouring them in a thin stream while whisking constantly.
3. Stir in onion, taste, and adjust seasoning as desired.

lemons, lemon juice, kosher salt, freshly ground black pepper, capers, pistachio oil, extravirgin olive oil, red onion

Taken from www.chowhound.com/recipes/pistachio-caper-vinaigrette-13674 (may not work)