Caitlin Bensel
Salty capers and bright lemon balance with the toasted almond–infused oil, yielding the perfect dressing for sautéed seafood or grilled chicken.
How to Make It
Combine olive oil and sliced almonds in a small nonstick skillet over medium, and cook, stirring often, until lightly toasted, about 2 minutes. Transfer to a small bowl; let cool 5 minutes. Stir in drained nonpareil capers, chopped; lemon zest plus fresh juice; finely chopped fresh chives; and crushed red pepper.
