Best 3 Lemon Caper Dressing Recipes
Lemon caper dressing is a versatile and delicious sauce that can be used to enhance a variety of dishes. Made with fresh lemon juice, capers, and a touch of olive oil, this dressing is both tangy and savory, with a briny hint from the capers. It is commonly used as a dressing for salads, grilled fish or chicken, or as a marinade. Additionally, it can be used as a dipping sauce for vegetables or crackers. The bright and flavorful lemon caper dressing is sure to add a zesty kick to your culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
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
GRILLED VEGETABLES WITH LEMON-CAPER DRESSING
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Slice the eggplant and zucchini lengthwise. Sprinkle the slices with salt and put them in a colander for 30 minutes to drain the bitter juices. Pat them dry with a dish towel.
- Preheat grill. Grill the red peppers until the skins blacken. Put them in a paper or plastic bag and close it. When the peppers are cool, slip off their skins. Cut the peppers in strips and set them aside.
- Lightly brush the remaining vegetables with some of the olive oil and grill the slices on both sides. Put them on a serving platter when they are done.
- While the vegetables are grilling, make the dressing. Combine the remaining oil with the garlic and lemon juice. Mix thoroughly. Arrange the vegetables on a platter and pour the dressing over them while they are still warm. Garnish with the red pepper strips and sprinkle with oregano, capers, sea salt and pepper. Serve at room temperature (do not refrigerate).
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 12 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 16 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1316 milligrams, Sugar 19 grams
SALMON NICOISE SALAD WITH LEMON-CAPER DRESSING
I found this in my Weight Watchers magazine and made a few minor changes. It's 8 points per serving.
Provided by Carolyn Haas
Categories Other Salads
Time 50m
Number Of Ingredients 14
Steps:
- 1. for DRESSING: put lemon juice, onion, capers, oil water and mustard in blender; puree and set aside
- 2. Add salt to water in a large pot; bring to boil. Add potatoes and simmer until tender 7 - 10 minutes. Transfer to bowl, drizzle with 1 Tablespoon dressing, toss to coat, set aside to cool.
- 3. Fill large bowl with ice water, set aside.
- 4. Put green beans in potato pot; simmer until crisp-tender about 3-4 minutes. Transfer to ice water with slotted spoon; cool then drain.
- 5. Put salmon in steamer basket; sprinkle with salt. Set steamer over simmering water; cover and steam fish until just opaque in center, about 8 - 10 minutes.
- 6. While salmon cooks, divide lettuce, potatoes, green beans, tomatoes, eggs and olives among 4 plates; top each with 2 oz salmon, drizzle each with about 2 1/2 Tsp dressing.
Tips:
- Choose fresh, high-quality lemons: The quality of your lemons will greatly impact the taste of your dressing. Look for lemons that are heavy for their size, with a bright yellow color and smooth skin.
- Use extra-virgin olive oil: Extra-virgin olive oil has a superior flavor and aroma compared to other types of olive oil. It is also healthier, as it is less processed and contains more antioxidants.
- Don't skimp on the capers: Capers add a salty, briny flavor to the dressing that is essential to its overall balance. Use good-quality capers that are packed in salt or brine, rather than vinegar.
- Add some fresh herbs: Fresh herbs, such as parsley, basil, or oregano, can add a bright, herbaceous flavor to the dressing. Use a light hand, as too much herbs can overpower the other flavors.
- Taste the dressing before serving: The dressing should be well-balanced, with a bright, citrusy flavor, a slight salty tang from the capers, and a hint of herbaceousness from the herbs. If it needs more lemon juice, capers, or herbs, adjust to taste.
Conclusion:
Lemon caper dressing is a versatile and flavorful dressing that can be used on a variety of dishes, including salads, grilled fish, chicken, or vegetables. It is easy to make and can be tailored to your own taste preferences. With its bright, citrusy flavor and salty, briny tang, lemon caper dressing is sure to add a delicious touch to your next meal.
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