3 Tbs chopped fresh dill
2 Tbs capers
2 Tbs raspberry vinegar
2 Tbs extra virgin olive oil
In a large bowl combine all ingredients. Season with salt and pepper. Serve with crumbled, cooked salmon, on fresh greens, or with your favorite vegetables.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.