ROASTED CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- To prepare the cauliflower, pull and cut off the green leaves. Cut the head in half from the top to the bottom. Cut out the core, and then cut the top into smaller pieces leaving some stem attached. You want bite-sized florets that look like little trees of cauliflower.
- Toss the cauliflower with olive oil and salt and place in the oven. Roast the cauliflower for 20 minutes.
- While the cauliflower is roasting, puree the capers, garlic, vinegar, and parsley in a food processor. While the machine is running, drizzle in 1/4 cup olive oil. Taste and season with salt, if needed.
- Toss the roasted cauliflower with the vinaigrette and sprinkle with the raisins.
LIME CAPER VINAIGRETTE
Steps:
- In a small bowl, whisk together the olive oil, lemon juice, parsley, 1 tablespoon of water, and Tabasco.
- Stir in the capers, red pepper flakes, salt, pepper, and sugar. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.
CAPER AND LIME VINAIGRETTE
It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.
Provided by Tatiana
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.
Nutrition Facts : Calories 126.9 calories, Carbohydrate 2.2 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 129.3 mg, Sugar 0.4 g
LEMON CAPER VINAIGRETTE
Make and share this Lemon Caper Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients except olive oil.
- Add oil slowly, blending well.
Nutrition Facts : Calories 1298.9, Fat 144.2, SaturatedFat 19.9, Sodium 683.9, Carbohydrate 7.5, Fiber 1.1, Sugar 1.6, Protein 1
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.
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
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!
GOLDEN RAISIN AND CAPER VINAIGRETTE
Provided by Rozanne Gold
Categories condiments, sauces and gravies
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 11 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 502 milligrams, Sugar 13 grams
LETTUCE SALAD WITH CAPER VINAIGRETTE
The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together oil and capers, vinegar, and tarragon; season with salt and pepper. Toss with lettuce and cucumber.
Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g
CAPRESE SALAD WITH CAPER VINAIGRETTE
A detour for classic caprese salad. Sample a variety of heirloom tomatoes either from your garden or the farmer's market. The ideal showcase to prove what superstars heirloom tomatoes are! Good quality, fresh ingredients are very important! Do not prepare recipe out of season. I served the caprese over fresh baby arugula leaves. Associated Press.
Provided by COOKGIRl
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
- Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
- In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
- Drizzle a bit of the dressing over each mozzarella-tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.
WARM CAULIFLOWER SALAD WITH CAPER VINAIGRETTE
Slightly charred and still hot-out-of-the-oven cauliflower is the base for a simple but tangy and flavorful caper dressing. Paired with sweet dates, dried cranberries and crunchy almonds, it's the perfect warm salad that can be enjoyed on its own as a light and satisfying main dish for lunch, or an elegant side to your favorite dinnertime entrée.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the cauliflower salad: Remove the core and leaves from the cauliflower, then use your hands and a knife to break apart and coarsely chop the florets into about 2- to 3-inch pieces. Spread on a baking sheet and drizzle generously with the oil. Season with salt. Toss to coat, then roast until the cauliflower is tender and slightly crisp around the edges, 15 to 20 minutes.
- Meanwhile, make the caper vinaigrette: Combine the garlic, lemon zest and juice, oil, vinegar, parsley, capers, honey, 1/2 teaspoon salt and 1 teaspoon pepper in a blender or food processor and puree until smooth.
- Transfer the cauliflower to a large bowl. Add the dates, almonds, cranberries and capers. Pour in about 1/3 cup of the dressing and toss to coat evenly. Taste and add additional dressing as desired (you won't need all of it). Sprinkle with the crushed red pepper flakes if desired and serve warm.
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