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I am always on the lookout for a tasty new salad dressing. (One of my favorites is Sweet Lime and Sesame Dressing.) I was looking for a recipe to use up my extra lemons before they spoiled. This dressing is really good with the sweet yellow pepper, which nicely pairs with the tartness of the dressing. (If you don’t like mustard, you should probably not try this recipe.)

Lemon Caper Dressing (From Food52)

  • 2 lemons
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons Dijon mustard
  • 2 tablespoons drained capers, finely chopped
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon superfine sugar
  • 1/4 cup extra virgin olive oil

Over a bowl, segment both lemons into another bowl, reserving the membranes left behind. Be sure to remove all the pith and seeds from the segments. Squeeze all the juice left out of the membranes into the bowl. To the juice, add the shallots, mustard capers, salt, sugar and olive oil. Stir to combine. Gently add the lemon segments, tossing to coat. The easier your touch, the larger the segments will remain. Serve over salad of your choice.