Recipe by Janet Taylor McCracken
1/2 cup EVOO
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. drained capers, plus 2 tsp. brine
2 tbsp. finely chopped shallot
1 tbsp. plus 1 1/2 tsp. chopped fresh oregano
1. Using a citrus zester (which has 5 holes along the top), zest the lemon, then cut it in half. Juice 1 half to measure 2 tbsp. of juice.
2. In a small bowl, whisk the lemon zest and juice with the remaining ingredients; season with salt and pepper.