Makes about 2 cups
|1 cup||Pastene Extra Virgin Olive Oil|
|1/4 cup||Pastene Wine Vinegar|
|3 tbsp||Pastene Capers, drained|
|3 cups||fresh spinach, washed and drained|
|salt and pepper|
- In a blender or food processor, blend olive oil, egg yolks, and vinegar until smooth.
- Add capers and spinach. Blend until well mixed. Season to taste with salt and pepper.
- This is a nice dressing for salads containing Pastene Artichoke Hearts and Pastene Hearts of Palm.