Ingredients
1 dill pickle, very fine dice
1 TB. finely chopped parsley
1 shallot, very fine dice
2 TB. finely chopped capers
1 tsp. ketchup
1/2 tsp. tabasco
Juice of 1 lemon
1 TB. vinegar - either white wine or cider
salt and pepper to taste
1/2 c. olive oil
Preparation
Put everything except oil in a smallish bowl. Using a wisk, slowly add oil, wisking fast to emulsify dressing. Adjust seasoning and chill. Will keep refrigerated and covered tightly for about a week.
