Originally posted April 12, 2012

lemon caper dressing

lemon caper dressing by joanie

Yum. This is a great dressing that has some weight but still tastes fresh. Thank you, lemon!

The original recipe calls for using the lemon segments, as well as juicing the remains. I am too lazy for such surgical precision. I just juiced it. Check out the original recipe if you're up for it:


  • 2 tbsp extra virgin olive oil
  • 1 lemon, juiced
  • 1 shallot, minced
  • 1 tbsp dijon mustard
  • 1 tbsp capers, minced
  • 1/2 tsp Maldon sea salt flakes
  • 1/4 tsp superfine sugar
4 servings (1/4 cup)


Combine ingredients. Whisk. Use immediately or chill for later.

5 minutes



There are no comments. Be the first to add one.

views saves adapts comments
864 0 0 0