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The Quilt Inn Country Cookbook
Aliske Webb
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Jalapeno pepper, cored, seeded and minced
tbsp. tarragon vinegar
tbsp. Dijon mustard
tsp. sugar
/4 cup olive oil
tbsp. sesame oil
/4 tsp. Tabasco sauce
tbsp. caraway seeds, toasted
tsp. lemon or lime zest, grated
Combine all ingredients, except oils, zest and caraway seeds, in mixing bowl.
Slowly pour in oils while whisking briskly, until dressing is smooth and thick. Toss with
peppers. Sprinkle with caraway seeds and zest until well coated. Cover and chill for 2
hours before serving.
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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