Golden Raisin And Caper Vinaigrette Recipes

GREEN BEANS WITH WARM RAISIN-CAPER DRESSING

Steps:

• Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
• In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.

GOLDEN RAISIN VINAIGRETTE

Steps:

• In a small pot, bring raisins,sherry vinegar, and 2 tablespoons waterto a boil. Remove from heat,cover, and let steep until cool.Add mustard, capers and brine,shallot, lemon juice, and cumin.Pulse in a food processor, addingoil in a thin stream. (Adjust consistencyby adding warm water1 tablespoon at a time.)

GOLDEN RAISIN AND CAPER VINAIGRETTE

Steps:

• Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.