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:

Quickview
37k Calories
0.3g Protein
3g Total Fat
1g Carbs
1% Health Score
Limit These
Calories
37k
2%

Fat
3g
5%

  Saturated Fat
0.48g
3%

Carbohydrates
1g
1%

  Sugar
0.63g
1%

Cholesterol
0.0mg
0%

Sodium
122mg
5%

Get Enough Of These
Protein
0.3g
1%

Vitamin C
7mg
9%

Vitamin E
0.52mg
3%

Vitamin K
2µg
2%

Fiber
0.53g
2%

Selenium
0.71µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Spaghettini with Roasted Tomatoes, Fresh Basil, and Toasted Garlic Breadcrumbs
Grilled Salad Pizza
White Chocolate Fudge
Pumpkin Cinnamon Swirl Bread
Paleo Banana Bread Chocolate Truffles
Goat Cheese Stuffed Cherry Peppers
Buddha's Delight (Jai)
Grilled Romaine Hearts with Buttermilk-Dill Dressing
Sex in a Pan
Healthy Spinach Lasagna Rolls
Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

Popular Recipes
Braised Peas And Ham With Eggs

Food Republic

Roasted Red Pepper Soup

A Spicy Perspective

Creme Bruleé Crepe Cake

The Baker Chick

Easy 7-Cheese Calzones

My Life as a Mrs

Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch

Serious Eats