Caper And Lime Vinaigrette Food

CAPER AND LIME VINAIGRETTE

Steps:

• Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.

KATHYS FRIED HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

Steps:

• Pat cheese dry with kitchen paper.
• Slice into fingers.
• Prepare dressing by mixing all ingredients together in bowl. Check taste.
• You can make it ahead of time and put in fridge overnight, but take out to warm up a little before serving.
• Coat cheese slices in seasoned flour.
• Heat oil in frying pan.
• Fry cheese slices in hot oil, about 1 minute each side, till golden.
• Serve immediately with dressing poured over.
• Serve with Greek pitta bread/French bread.

LIME CAPER VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, lemon juice, parsley, 1 tablespoon of water, and Tabasco.
• Stir in the capers, red pepper flakes, salt, pepper, and sugar. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

FRIED HALLOUMI CHEESE WITH LIME AND CAPER DRESSING

Steps:

• Pat cheese dry with kitchen paper.
• Using a sharp knife, slice it into 8 slices.
• Now prepare the dressing: Mash the capers slightly and mix in all other ingredients together in a small mixing bowl. Go easy on the salt since halloumi is quite salty.
• When you're ready to serve the halloumi, heat the oil in a frying pan over a medium heat.
• When the oil is really hot, press each slice of cheese into seasoned flour to coat it on both sides.
• Add them to the hot pan and cook 1 min on each side. The color should be a nice golden brown.
• Serve them straight away with the dressing poured over and garnished with coriander.

SALMON WITH OLIVE VINAIGRETTE

Steps:

• Combine the olive oil, vinegar, olives, chile de arbol powder, garlic, mustard and honey in a blender until smooth. Season with salt and black pepper.
• Place the salmon in a small baking dish; pour 1/2 cup of the olive vinaigrette on top and marinate 15 minutes. Preheat a grill to high or place a grill pan over high heat.
• Remove the salmon from the marinade; season with salt and black pepper. Grill 3 to 4 minutes per side, brushing with the remaining vinaigrette every 2 minutes.

TOMATO, CAPER AND OLIVE VINAIGRETTE

Steps:

• Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.

ROAST SALMON AND BROCCOLI WITH CHILE-CAPER VINAIGRETTE

Steps:

• Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12-15 minutes.
• Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10-15 minutes.
• Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
• Serve salmon and broccoli drizzled with chile-caper vinaigrette.

CAPER VINAIGRETTE

Steps:

• In a medium bowl, whisk together lemon juice, mustard, and capers. Slowly whisk in olive oil to form an emulsion; season with salt and pepper.

CAPER AND LIME VINAIGRETTE

Steps:

• Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.