Italian Dressing I
This Italian dressing gets its character from capers, fennel seed and a little dried red chile rather than the usual dried herb blend. The capers add salty brine, the fennel brings a faint sweetness, and the chile gives a slow warmth. Everything goes into one jar and takes about five minutes to shake together, yielding roughly three quarters of a cup. It is best made fresh, so mix it just before you dress your greens.
Instructions
Drain the capers well and put them in a jar with a tight-fitting lid. Press the garlic into the jar and add the minced shallot.
Add the olive oil, black pepper, sliced dried chile and crushed fennel seed. Pour in the white Chianti or dry white wine and the lemon juice.
Screw the lid on tightly and shake the jar hard until the oil and lemon juice look blended and the solids are spread evenly through the liquid.
Use the dressing right away, since it tastes best fresh. Shake the jar again just before pouring, because the oil will separate as it sits.
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