Lettuce Salad With Caper Vinaigrette Recipes

CAPER VINAIGRETTE

Steps:

• Finely chop capers and place in a small mixing bowl.
• Crush and finely mince one garlic clove and add to the mixing bowl.
• Add the liquids: apple cider vinegar and extra virgin olive oil to the mixing bowl and stir well to combine the capers, garlic, vinegar and oil together.
• Taste and then season with salt and pepper. You may not need much salt as the capers can be quite salty. Adjust accordingly.

LEMON-CAPER DRESSING

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).

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
• For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

BIBB LETTUCE SALADS WITH CAPER DRESSING CAPS

Steps:

• Place each half-head of lettuce on individual plates cut side down so the lettuce forms a mound on the plate. Arrange the radishes and cucumber slices around each lettuce mound. Place capers, dill, parsley, shallot, vinegar, salt and pepper in a blender. Turn blender on and stream in extra-virgin olive oil. Test seasonings in the dressing. Spoon the dressing evenly over the salads, capping the lettuce.

ARUGULA SALAD WITH RADISHES AND CAPER VINAIGRETTE

Steps:

• Whisk together capers, lemon juice, salt, and pepper. Gradually add olive oil, whisking constantly. Combine arugula, celery leaves, parsley, radishes, and scallions in a large bowl. Pour vinaigrette over salad, and toss to coat. Drizzle with additional oil and lemon juice if desired. Season with salt and pepper.