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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)
Directions:View on Chow
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