My friend Carol made this for me a while back when she visited us during her world trip. It was gorgeous. I’ve made it a few times since and passed it off as my own recipe. I’m nice like that.
1 cup extra virgin live oil
2 garlic cloves (peeled and gently smashed with a rolling pin)
2 heaped tablespoons small capers
1 tablespoon fresh parsley (finely chopped)
1 strip roasted red capsicum (very finely chopped)
4 tablespoons good quality white wine vinegar
1 tablespoon fresh lemon juice.
Put the smashed garlic into the olive oil and leave to infuse for about 30 minutes. Remove the garlic and discard. Add to the oil all the other ingredients and season with salt and white pepper (taste it first as the capers can be quite salty). Leave for about 30 minutes.
Stir before spooning the dressing over grilled white fish or salmon.