capersI love capers and while perusing one of my favourite food sites Food52, I came across a lemon caper dressing. I knew I had to make it, not only because of caper love, but because it gave me an excuse to use alot of my newest jar of them. Giant capers. And I mean GIANT. With the same great taste, just jumbo sized!

I did make a couple changes to the recipe I found, mostly due to what I had on hand. I also adore the taste of avocado oil and although I may instigate a war, I have to admit the taste of it is preferred over that of olive oil.

Vinaigrette’s are my favourite type of dressing and this one didn’t disappoint. I used it on coleslaw and tossed the segments with some avocado slices and topped a tuna steak with the mix for supper. 

Thank you to Food52 for detailed instructions on how to segment the lemons, too!


Lemon Caper Dressing


  • 2-3 medium lemons
  • 6 small green onions chopped
  • 2 tablespoons fine Dijon mustard
  • 2 tablespoons capers chopped
  • 1/2 tablespoon minced garlic
  • Salt & Pepper to taste
  • 1/4 cup avocado oil


  • Take one lemon and cut out the segments (see below note), setting aside to toss in salad
  • Juice the other lemon(s) (I got almost a half cup (3/8th's cup) of lemon juice from the one, which was enough)
  • Pour juice and the other ingredients in a small food processor, with the exception of the oil.
  • Drizzle the oil in slowly while whizzing to emulsify.
  • Toss the segments in your salad along with the dressing.


To segment the lemons: Use a sharp knife to cut off just enough of the fruit's top and bottom to expose a full circle of the flesh on either end. Stand the lemon on one of its ends, place your knife point at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom. Repeat the process until all you have left is a nice, round, naked fruit. If you've missed any white pith, trim it off. Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time.
Adapted from Food52
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