Caper Dressing will keep refrigerated for up to 2 weeks.
100ml (1/3 cup plus 1 tbsp) extra virgin olive oil
60ml (4 tbsp) lemon juice
2 + 1/2 tbsp capers (rinsed and chopped)
1 tsp flaky sea salt
1/4 tsp freshly ground black pepper
· Place oil, lemon juice, capers, salt and pepper into a bowl.
· Whisk till well combined and a temporary emulsion is formed.
· Refrigerate till ready to use.