Remember I told you about our Harvest Dinner at Plymouth Plantation? Well this is the salad dressing recipe that the head chef was kind enough to send me. It’s sweet and tangy all at the same time. Salty from the capers and sweet from the dried currants. Be sure to mix well so the sugar dissolves. I made a simple salad just like we had a the harvest dinner. Romaine lettuce, cucumber and sliced hard boiled eggs.
INGREDIENTS
1/4 cup apple cider vinegar
1/4 teaspoon of salt
1/3 cup olive oil
1/4 cup sugar
1/2 cup dried currants
1/4 cup non pareil capers
DIRECTIONS
Mix all ingredients together and serve over salad.
store any leftovers in an air tight container in the fridge.
Enjoy!
