This is it: the best vinaigrette I've ever made. I am not exaggerating, and I hate to sound so confident, but it's the truth. I recently drizzled this over a simple salad of mixed greens, cucumbers, tomatoes and artichoke hearts. In the past it has been a great dressing for a twist on the traditional Chicken Milanese. I really don't care how you use it--just make sure you try it, at least once.
Thinly slice shallots and mix them in a bowl with capers. Pour in red wine vinegar and stir in dijon mustard. Slowly incorporate extra-virgin olive oil while stirring with vigor--with vigor, I say! Okay, now season with freshly ground black pepper. You're done! Go on now--stop reading and eat!
