• Makes 6 servings
VEGETABLES CAPER VINAIGRETTE
| 6 – 7 | Red potatoes – golf ball size | Splash | White grape juice |
| 1 tsp | Sea salt | Splash | Sherry vinegar |
| 2/3 lb | Broccoli florets | 1/3 cup | Red pepper – roasted, chopped |
| ½ cup | Pepperoni slices – slivered | ½ cup | Parmesan cheese – freshly grated |
| ½ cup | Red onion – sliced | 2 | Garlic cloved – minced |
| 1 tbsp | Dijon mustard | 1 tbsp | Sherry vinegar |
| Pinch | Red pepper flakes – cracked | 1/3 cup | Olive oil |
| 2 tbsp | Capers – drained |
PREPARE VEGETABLES
• Boil potatoes in large pot of salted water – until barely tender -10 min.
• Preserve pot of water. Use slotted spoon to move potatoes to a large salad bowl
• Immediately douse with juice, vinegar & salt. The hot potatoes soak up the flavour
• Quickly blanch broccoli in preserved water – florets should remain green yet tender. Drain & rinse until cool water immediately.
• Combine with all ingredients
PREPARE VINAIGRETTE DRESSING
• Add capers to whisked ingredients
• Toss dressing with vegetables. Chill vegetable dish.
Recipe courtesy of www.grouprecipes.com