LEMON-CAPER DRESSING
Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.
Provided by Ali Slagle
Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish
Time 5m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
- Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams
MUSTARD-CAPER VINAIGRETTE
Provided by Susie Middleton
Yield Yields about 1 cup.
Number Of Ingredients 11
Steps:
- In a small bowl or glass jar with a tight lid, whisk or shake all of the ingredients. The vinaigrette can be refrigerated for a week.
GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE
Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil beans in salted water for 5 minutes, or until crisp-tender.
- Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
- In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
- In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.
Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9
STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
- Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
- Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.
CAPER VINAIGRETTE
Make and share this Caper Vinaigrette recipe from Food.com.
Provided by Sharon123
Categories Belgian
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine mustard, salt, peppr, and vinegar in a small bowl.
- Whiskk in olive oil until well blended.
- Stir in capers.
- Enjoy!
WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE
Active time: 20 min Start to finish: 45 min
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
- While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
- Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.
ORANGE CHIVE MUSTARD CAPER VINAIGRETTE
orange chive mustard caper vinaigrette
Provided by CHEF ASHRAF ABD ALEEM ELKHARBOTLY
Categories Quick and Easy
Time 20m
Number Of Ingredients 8
Steps:
- 1 mix the items from No 1 to No 5 in the mixer 2 added No 6 & No 7 slowly. 3 added No 8 for seasoning
Nutrition Facts : ServingSize 66 g, Calories 406, Fat 44.86 g, TransFat 0.04 g, SaturatedFat 6.09 g, Cholesterol 0 g, Sodium 1 g, Carbohydrate 2.21 g, Fiber 0.1 g, Sugar 1.66 g, Protein 0.16 g
CAPER VINAIGRETTE
Top Provencal Green Salad with this tangy vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.
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STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE | COOKSTR.COM
From cookstr.com
- Prepare the vinaigrette: In a small bowl, combine the vinegar and salt and whisk to dissolve the salt. Add the mustard, capers, and oil and whisk to blend. Taste for seasoning. Set aside.
- Bring 1 quart water to a simmer in the bottom of a steamer. Place the leeks on the steaming rack. Place the rack over the simmering water, cover, and steam until the leeks are soft and cooked through, about 10 minutes.
- Drain the leeks and transfer to a platter. Immediately cover with the vinaigrette while the leeks are warm, so they soak up the sauce. Sprinkle with chives or parsley and serve.
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From canolainfo.org
Servings 8Cholesterol 0 mgCalories 230Saturated Fat 1 g
GRILLED-STEAK & ARUGULA SALAD & MUSTARD CAPER VINAIGRETTE ...
From myrecipes.com
Servings 4
- Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.
- Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
- In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.
- Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
MUSTARD-CHIVE VINAIGRETTE RECIPE | COOKING LIGHT
From cookinglight.com
Servings 6Calories 132 per serving
GRILLED SWORDFISH WITH MUSTARD CAPER VINAIGRETTE – SEA ...
From seasuitekitchen.com
Cuisine MediterraneanCategory Main CourseServings 4Total Time 2 hrs 40 mins
- To make the marinade: in a medium-sized bowl, mix grapeseed oil, sliced jalapeño, sliced limes, cilantro stems, paprika and 1 tsp. salt. Mix to incorporate.
- Place swordfish steaks into a large zip loc bag or bowl. Pour marinade over swordfish steaks, ensuring they are fully coated. Place in fridge to marinate for 2-8 hours.
- To make the vinaigrette: in a medium-sized bowl, add mustard, lemon juice, ¼ tsp. pepper and ¼ tsp. salt. Whisk and slowly drizzle in olive oil to emulsify. Add capers to dressing and reserve in refrigerator.
- Heat grill on high and ensure it is clean. Lightly rub the hot grill grates with oil using a cloth or folded paper towel soaked in oil.
CHICKEN AND POTATOES WITH MUSTARD VINAIGRETTE RECIPE ...
From realsimple.com
5/5 (87)Total Time 30 minsServings 4Calories 536 per serving
- Place the potatoes and 1 tablespoon of the salt in a medium saucepan. Cover with cold water and bring to a boil.
- Reduce heat to a simmer, and cook for 20 minutes or until the potatoes are tender. Drain and set aside. Place the chicken in a large bowl and set aside.
- Whisk together the mustard, vinegar, garlic, and honey in a medium bowl. Add the remaining salt and the pepper.
GRILLED-STEAK AND ARUGULA SALAD WITH MUSTARD CAPER …
From foodandwine.com
5/5 (16)Servings 4
- Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.
- Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
- In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.
- Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
POTATO SALAD WITH OLIVES, CAPERS, AND MUSTARD VINAIGRETTE ...
From thedailymeal.com
4.4/5 (8)Total Time 30 minsCategory Salads, Side DishesCalories 317 per serving
- Step 1: In a medium-sized pot, add 5-6 chopped potatoes and add just enough water to cover them fully. Boil the potatoes, covered, over medium-high heat until they are fork-tender (about 15-18 minutes).
- Step 2: Transfer the potatoes to a colander to drain and then rinse with cold water to stop them from over-cooking. Refrigerate the potatoes until they're fully cooled.
- Step 3: When you're ready to assemble the salad, whisk together 1/4 cup olive oil, 1/4 cup vinegar, 1 tablespoon mustard, salt and pepper to your serving bowl and toss with the potatoes, 1/2 cup olives, 1/4 cup capers and 1 tablespoon parsley.
WARM SMASHED POTATOES WITH MUSTARD & CAPER VINAIGRETTE ...
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Servings 4-6Total Time 40 minsEstimated Reading Time 4 mins
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