Lemon Caper Vinaigrette

This quick and easy dressing is fabulous on roasted vegetables or mixed with lettuce in a salad.

The Juice Of ½ Lemon
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Dijon Mustard
½ Cup Of Olive Oil
½ Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Pinch Of Red Pepper Flakes

Combine the lemon juice, the garlic, the capers, the mustard, the sea salt, the black pepper, and the crushed red pepper flakes in a food processor. Pulse until well blended. While continuing to pulse, slowly drizzle in the olive oil through the small opening on the top of the food processor. Pulse until the dressing thickens slightly. Taste and add more sea salt and/or pepper, if desired.

This dressing can be refrigerated for up to a week.