Caper-raisin vinaigrette from Six Seasons: A New Way with Vegetables (page 39) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Jviney on February 24, 2024

    Not sure I loved it but I definitely didn’t taste the raisins or anchovies as I worried I might. It was good with the beef and broccoli dish from this book, but I don’t know if I can get past the chunkiness of it.

  • meginyeg on September 16, 2022

    We liked this. Had it on squash first then green beans.

  • nicolepellegrini on August 14, 2020

    This is a very unusual but surprisingly tasty vinaigrette. I liked it better on the turnips in this cookbook than the beef and broccoli, but found it also went well with a roasted pork loin. Basically an interesting sauce to play around with; you may find some surprisingly good combinations!

  • patioweather on July 29, 2019

    Next time I make it, I will reduce the amount of anchovies. It tasted more like fish than the sweet and sour that he describes.

  • anya_sf on August 23, 2018

    The ingredients seemed weird, but I'm glad I tried it. It was great with the beef and broccoli. The raisins weren't really noticeable, even though they mostly stayed whole or in chunks. I made it a few days ahead.

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