Lately, I’ve been obsessed with April Bloomfield’s Lemon Caper Dressing.
Ever since FOOD52′s Senior Editor, Kristen, wrote about it in her column on Genius Recipes (if you haven’t already, you must check out the recipes she has featured – coconut macaroons, lemon cream, broccoli cooked forever, smoked beets, braised whole scallions…and, the list goes on), it has entered my recipe repertoire, brightening everything from a simple salad of arugula to delicate, sautéed asparagus. It is bold, brilliant, and refreshing, a welcome change of pace from my standard vinaigrette. I imagine it would be lovely with a simple, whole grilled fish or, as April Bloomfield suggests, with her fried pig’s ear salad, also featured in her new cookbook, A Girl and Her Pig (my other recent obsession).
Spring has sprung and it’s time to brighten up the old repertoire.
Lemon Caper Dressing (slightly adapted from A Girl and Her Pig)
2 medium lemons
3 tablespoons finely chopped chives
2 tablespoons Dijon mustard
2 tablespoons drained capers, finely chopped
1/2 teaspoon Maldon or another flaky sea salt
1/4 cup extra virgin olive oil
Segment the lemons and pull apart the segments into smaller pieces. Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and still well. Add the lemon pieces and toss gently to coat them. Use straightaway or chill in the fridge, covered, for up to an hour.
Note: I substituted chives for shallots, as I had chives at the time, omitted the sugar, and broke up the lemon segments into smaller pieces for a more subtle burst of acidity. Though I am partial to my slightly adapted version of the dressing, I do encourage you to try April Bloomfield’s original recipe.