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Sicilian Vinaigrette

This zesty salad dressing is tailored to our Roasted Winter Squash and Baby Kale Salad, but you might find it pleasing on bold lettuces like our Romaine or Mixed Baby Kales with other toppings. This recipe makes about 1/3 cup of dressing.

Special tool note: A mortar & pestle make it easy to create the paste called for in this recipe, but if you don't have one, you can pulse the ingredients in your food processor for a few seconds.

Prep time: 20 min | Total time: 20 min | 4 Servings


1 Tbsp

capers (rinsed)

1 Tbsp

Earthbound Farm Organic Raisins (soaked in very hot water for 10 minutes, drained and chopped)


anchovy fillets

1 clove

Earthbound Farm Organic Garlic (thinly sliced)

¼ cup

extra-virgin olive oil

2 Tbsp

fresh lemon juice

2 tsp

balsamic vinegar

Salt and freshly ground black pepper, to taste


Pound the capers, raisins, anchovies and garlic to a coarse paste with a mortar and pestle. Transfer the paste to a small jar with a tight-fitting lid and add the oil, lemon juice and vinegar. Season with salt and pepper. Close the jar and shake vigorously to combine.

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