White Truffle Caper Vinaigrette

I didn't really discover capers until my early 20's. Some friends and I had driven up to Boston to visit another friend and decided to do lox and bagels on a lazy Sunday morning for breakfast. Capers were purchased and from that very first bite, I was hooked. There is something so delicious about the brininess and sharp flavor that I just love.

I wanted to grill up some potatoes to go along with our dinner, but thought it might be fun to make some sort of dipping sauce. I looked through the pantry and fridge, but nothing really spoke to me until I spied a dusty little jar of capers in the pantry. I started kicking around some ideas and finally decided to make a viniagrette. As I was grabbing ingredients to throw together, I also found a little jar of white truffle oil that we really should be using more often. After a few minutes of throwing things in the mini food processor and tasting, I realized that this was quite a tasty little dressing.

Not only is it tasty and has a nice combination of flavors, but it's dead easy to make. Seriously. You just throw all the ingredients in a mini food processor and let it go for about a minute. It whips up into this creamy delicious concoction.

It was absolutely perfect over some grilled potatoes and added the perfect little kick of flavor. But this sauce isn't just a one-trick pony. I also tried it on some grilled asparagus (Amazing!) as well as a quick romaine salad (Delicious!) so I'm sure there are several other ways to use it.

White Truffle Caper Vinaigrette

1/3 cup extra virgin olive oil
3 tbsp white wine vinegar
2 tbsp capers
2 tsp stone ground mustard
1 clove garlic, minced
1/2 tsp tamari or soy sauce
2 tsp white truffle oil
pinch of salt and pepper

Combine all ingredients in a mini food processor. Blend for about a minute, until creamy.

Oh, and just because I love them so much - we grilled up some of the vegetarian ribz to accompany these potatoes. Man, sometimes I forget how tasty and delicious they are. Seriously - make them.