Lemon Caper Vinaigrette Recipe

Lemon Caper Vinaigrette – a zesty, tangy dressing made with fresh lemon juice, briny capers, and premium olive oil.

The best way to get more salad into your diet is to create a Lemon Caper Vinaigrette to make them more craveable.  This dressing is as simple as adding the fresh ingredients to a mini food processor or blender and puree until thick and creamy.

Fresh lemon juice is a must in this Lemon Caper Vinaigrette — so don’t skimp and use the bottled stuff.  Capers in a brine that you drain give this vinaigrette the right saltiness and tang, along with a little dose of Dijon mustard.

I used olive oil and avocado oil to thicken the Lemon Caper Vinaigrette, but you can go straight olive oil, if that’s what you have on hand.  I think the two oils compliment each other and the dressing tastes a little less heavy.

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Ingredients

• juice of 1 lemon, about 2 tablespoons
• 1 tablespoon drained capers
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 5 grinds black pepper, about a pinch
• 1/3 cup olive oil or a combo with equal parts avocado oil
• lettuce for a salad

Tips

• you can substitute salted capers, just give them a good rinse
• buy good olive oil, especially for vinaigrette and drizzling
• fresh ground pepper always tastes best

(Makes about 8 Servings)

To Prepare:

1. In a mini food processor or blender, add juice of lemon, capers, mustard, salt and pepper.
2. Puree for 1 minute, or until capers are finely chopped.
3. Add oils and continue to puree for 1 minute, or until light and thickened.
4. Drizzle over salad, roasted fish or use as a dip.  Pour remaining into a jar and store in refrigerator.  Enjoy!

This Lemon Caper Vinaigrette will store in the refrigerator for up to two weeks in a sealed jar.  Let it sit on the counter top for 10 minutes or so before using, so it loosens up a bit.