April Bloomfield’s Lemon Dressing – #43 on Gourmet’s 50 Women Game Changers in Food
April Bloomfield’s Lemon Dressing – #43 on Gourmet’s 50 Women Game Changers in Food requires around 15 minutes from start to finish. One portion of this dish contains around 0g of protein, 4g of fat, and a total of 37 calories. For 17 cents per serving, you get a hor d'oeuvre that serves 16. 33 people have tried and liked this recipe. Head to the store and pick up capers, dijon mustard, shallots, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Simple Nourished Living. Overall, this recipe earns a not so amazing spoonacular score of 18%. Lyon-Style Chicken with Vinegar Sauce – April Bloomfield – 50 Women Game Changers In Food, Nigella Lawson’s Orange Blackberry Trifle Makeover #44 on Gourmet’s 50 Women Game Changers in Food, and Diana Kennedy’s Fresh Salsa Mexicana from Jerez #45 on Gourmet’s 50 Women Game Changers in Food are very similar to this recipe.
Servings: 16
Preparation duration: 15 minutes
Ingredients:
2 tablespoons drained capers, finely chopped
2 tablespoons Dijon mustard
¼ cup extra virgin olive oil
2 medium lemons
½ teaspoon kosher or flaky sea salt
3 tablespoons finely chopped shallots
½ teaspoon superfine sugar or honey
Equipment:
bowl
Cooking instruction summary:
Segment the lemons over a bowl to catch the juices (If you are not sure how to segment a lemon, check out my collection of cooking videos. There's one for segmenting an orange which is the same). Set aside.In a separate bowl, squeeze the juice from the membranes. add the finely chopped shallots, mustard, finely chopped capers, salt, sugar and olive oil and stir well to combine.Add the lemon segments to the dressing and toss gently to coat them without breaking them up.Use immediately; or cover and place in the refrigerator for up to an hour.
Step by step:
1. Segment the lemons over a bowl to catch the juices (If you are not sure how to segment a lemon, check out my collection of cooking videos. There's one for segmenting an orange which is the same). Set aside.In a separate bowl, squeeze the juice from the membranes. add the finely chopped shallots, mustard, finely chopped capers, salt, sugar and olive oil and stir well to combine.
2. Add the lemon segments to the dressing and toss gently to coat them without breaking them up.Use immediately; or cover and place in the refrigerator for up to an hour.
Nutrition Information:
covered percent of daily need
