Description
A bright, chunky textured, lemon caper vinaigrette with Dijon and olive oil. Perfect for bitter greens, winter salads, vegetables, and simple fish dishes.
Ingredients
Units
Scale
- 1 small shallot, finely diced
- 1 lemon, flesh sectioned & reserved, remainder juiced
- 1 tablespoon capers, finely chopped
- 2 teaspoons red wine vinegar
- 3 teaspoons Dijon mustard
- 2 teaspoons fine sugar (optional, for balance)
- 1/4 cup extra virgin olive oil
- 1 pinch sea salt
Instructions
- Section your lemon by cutting it in half and running a sharp paring knife around the inside between the flash and white pith, then severing the centre so you get the lemon flesh to pop right out. Reserve the lemon flesh separately and remove all the remaining pith and membrane with your fingers so that you’re left with chunky, clean, lemon pieces.
- Then juice the remaining lemon into a separate bowl or jar (I use a large measuring cup.) Add red wine vinegar, olive oil, Dijon, sugar and salt – and blend or whisk until emulsified.
- Combine the loose, blended portion of the vinaigrette with the chunky bits of lemon, capers and shallot. Taste. Adjust seasoning. Serve with a spoon, so you can get all the bits of goodness.
Notes
Be sure to taste and adjust acidity or sweetness if needed. The vinaigrette should be bright and balanced, not muted.
