Lemon Caper Vinaigrette
A citrusy splash for your salad!
Ingredients
- 1 Shallot finely chopped
- 1 teaspoon garlic paste
- 1/2 cup lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 Tablespoon capers smashed
- 1 1/2 teaspoons Dijon mustard
- 1 Tablespoon chopped flat-leaf parsley and/or thyme
- 1 cup vegetable oil like sunflower or grapeseed
Instructions
- Add your ingredients to a blender except for the oil and whizz together until you have a smooth consistency.
- Keep a cup of ice or cold water nearby to adjust the consistency and so the dressing doesn't overheat and break (separate)
- Slowly add the oil to the vortex of the dressing until it begins to close up. At that point add a touch of water or a small ice cube to adjust temp and/or consistency.
- Blend until smooth and at the desired consistency.
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