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Lemon Caper Dressing

Ingredients

  • 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

Instructions

  • 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.

Notes

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