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.
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!
GREEN BEAN SALAD WITH MUSTARD-CAPER VINAIGRETTE
Make and share this Green Bean Salad With Mustard-Caper Vinaigrette recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil beans in salted water for 5 minutes, or until crisp-tender.
- Drain and refresh in a bowl of ice and cold water. Drain and pat dry. (may be prepared up to 1 day in advance).
- In a blender, puree capers with lemon juice, mustard and 2 tblsps white wine. With motor running, add oil in a thin, steady stream and blend until emulsified. Taste and adjust seasoning by adding salt and pepper. (may be made up to 1 day in advance. Whisk before using).
- In a large serving bowl, toss together beans and dressing. Sieve hard-boiled egg over top.
Nutrition Facts : Calories 237, Fat 20.1, SaturatedFat 3.1, Cholesterol 62.2, Sodium 115.3, Carbohydrate 11.2, Fiber 4.2, Sugar 5.2, Protein 4.9
STEAMED LEEKS IN MUSTARD AND CAPER VINAIGRETTE
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together vinegar and 1/2 teaspoon salt until salt has dissolved; add mustard, capers, and oil and whisk to blend. Season with salt; set vinaigrette aside.
- Bring 1 quart of water to a boil in the bottom of a saucepan fitted with a steamer basket. Place leeks in steamer basket, cover, and steam until cooked through, about 10 minutes.
- Drain leeks and transfer to a serving platter. Immediately cover with vinaigrette. Sprinkle with chives or parsley and serve immediately.
WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE
Active time: 20 min Start to finish: 45 min
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
- While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
- Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.
CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE
Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.
Provided by kyle martin
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat.
- Season chicken on both sides with salt and pepper.
- Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
- Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
- Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
- Pour sauce over chicken.
- Serve immediately with couscous, if desired.
Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27
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GRILLED SWORDFISH WITH MUSTARD CAPER VINAIGRETTE
From seasuitekitchen.com
5/5 (1)Category Main CourseCuisine MediterraneanTotal Time 2 hrs 40 mins
- To make the marinade: in a medium-sized bowl, mix grapeseed oil, sliced jalapeño, sliced limes, cilantro stems, paprika and 1 tsp. salt. Mix to incorporate.
- Place swordfish steaks into a large zip loc bag or bowl. Pour marinade over swordfish steaks, ensuring they are fully coated. Place in fridge to marinate for 2-8 hours.
- To make the vinaigrette: in a medium-sized bowl, add mustard, lemon juice, ¼ tsp. pepper and ¼ tsp. salt. Whisk and slowly drizzle in olive oil to emulsify. Add capers to dressing and reserve in refrigerator.
- Heat grill on high and ensure it is clean. Lightly rub the hot grill grates with oil using a cloth or folded paper towel soaked in oil.
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