Cookbook:Italian Dressing I

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• ¼ cup drained capers
• 1 clove garlic, pressed
• 1 shallot, minced
• ½ cup olive oil
• ½ teaspoon black pepper
• 1 small dried red chile, sliced
• ½ teaspoon crushed fennel seed
• 1 tablespoon white Chianti or dry white wine
• 2 tablespoons lemon juice

1. Combine all ingredients in a jar with tight-fitting top.
2. Shake well.

• Best if used fresh.