SUMMER DINNER SALAD WITH CREAMY CAPER DRESSING
Make and share this Summer Dinner Salad with Creamy Caper Dressing recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 26m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Creamy Caper Dressing: Whisk together the capers, vinegar, buttermilk, salt and pepper.
- Then whisk in the oil in a steady stream to emulsify.
- Salad: Prepare a large bowl of ice water.
- STeam the corn until tender, about 3 to 6 minutes, depending on the ripeness, immediately plunge the corn into the ice water, and remove as soon as it's cooled.
- Using a large sharp knife, cut the corn from the cob, being sure to catch any juice.
- Cut the tomatoes in half width wise, then scoop out the seeds with your fingers.
- Cut into 1/4 inch dice.
- Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip.
- Cut inner leaves into 1/2 inch ribbons, then wash and dry thoroughly.
- Remove any brown outer leaves from the endive, then cut leaves into 1/2 inch ribbons.
- Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl.
- Toss with the dressing to distibute evenly.
- Add salt and pepper as you toss, until the capery flavour of the dressing comes through on the leaves.
KALE SALAD WITH CREAMY CAPER DRESSING
This Kale Salad with Creamy Caper Dressing is the perfect simple side salad. Chopped kale is tossed in a flavorful creamy caper dressing and topped with buttery garlic panko crumbs.
Provided by Laurie McNamara
Categories Salad
Time 31m
Number Of Ingredients 13
Steps:
- In your blender (or mini food processor) add mayo, greek yogurt, dijon, capers, vinegar, parsley, dill and black pepper.
- Secure the lid, removing the center plug. Cover with a clean kitchen towel, and with the blender running, slowly pour in the olive oil.
- Transfer to a jar, cover and refrigerate until ready to use. Yields 1¼ cups.
- Melt butter in a small skillet. Add garlic powder and panko. Stir occasionally until deep golden brown. Remove and let cool.
- Strip the leaves from the kale stems. Roughly chop before rinsing well and spinning dry. (I use a salad spinner for this)
- Place clean chopped kale to a large bowl and toss with desired amount of dressing. (For 2 large bunches of chopped kale, I personally use all the dressing)
- Transfer dressed kale to a large platter, top with garlicky crumbs and serve.
Nutrition Facts : ServingSize 1 g, Calories 166 kcal, Carbohydrate 5 g, Protein 2 g, Fat 16 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 9 mg, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g
SEVEN-LAYER SALAD WITH DILL-CAPER DRESSING
Provided by Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the dressing: Mix the mayonnaise, sour cream, Dijon mustard, dill, and capers in a small bowl. Season, to taste, with salt, pepper, and hot sauce.
- Layer the vegetables in a large glass bowl in the following order: romaine, tomatoes, carrots, celery, red pepper, and corn. Arrange overlapping slices of the cucumber on top. Spread the dressing over the cucumbers.
- Cover tightly with plastic wrap and refrigerate until ready to serve, up to 8 hours. Just before serving, toss well.
PUB SALAD BOARD WITH CREAMY CAPER TARRAGON DRESSING
A pub salad is defined by a combination of pickled veg with lettuce and hard-boiled eggs. By piling the components onto a big board or platter, everyone can help themselves and dig in.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
- For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
- Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
- To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.
MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE
Feta and kalamata olives unite with an excellent dressing for a refreshing and simple salad. Can add some chicken or shrimp for a one dish meal
Provided by Vicki in CT
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
- Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
- Shake dressing and pour over salad. (You may not need all the dressing).
Nutrition Facts : Calories 334.7, Fat 33.1, SaturatedFat 6.8, Cholesterol 16.7, Sodium 472.9, Carbohydrate 8, Fiber 1.7, Sugar 2.2, Protein 3.7
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
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