4 tablespoons capers, drained
2 tablespoons fresh dill or 2 teaspoons dried dill
14 cup fresh parsley leaves, a handful
1 small shallot, chopped
3 tablespoons red wine vinegar
salt and pepper
13 cup extra virgin olive oil
Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads.