---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Salads, Dressings
       Yield: 34 servings
     1/4 c  Drained capers
       1    Clove Garlic, pressed
       1    Shallot, minced
     1/2 c  Olive oil
     1/2 ts Pepper
       1 sm Dried Red Chili, sliced
     1/2 ts Crushed fennel seed
       1 tb White Chianti OR dry white
       2 tb Lemon juice
   Makes 3/4 cup. Combine all ingredients in a jar with
   tight-fitting lid and shake well.
   SOURCE: *Quick Italian Cuisine International, Knapp
   Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle