Caper And Pine Nut Vinaigrette Food

CAPER VINAIGRETTE

Caper Vinaigrette image

This mighty caper vinaigrette will make any salad taste fancy and deliver the ultimate punch of delicious tangy flavour.

Provided by Sammy Eng

Time 10m

Number Of Ingredients 6

Ingredients

3 tbsp capers
1 garlic clove
2 tbsp apple cider vinegar
4 tbsp olive oil (extra virgin)
salt (to taste)
pepper (to taste)

Steps:

Finely chop capers and place in a small mixing bowl.
Crush and finely mince one garlic clove and add to the mixing bowl.
Add the liquids: apple cider vinegar and extra virgin olive oil to the mixing bowl and stir well to combine the capers, garlic, vinegar and oil together.
Taste and then season with salt and pepper. You may not need much salt as the capers can be quite salty. Adjust accordingly.

Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 179 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED CAULIFLOWER WITH PINE NUT, RAISIN, AND CAPER VINAIGRETTE RECIPE

Roasted Cauliflower With Pine Nut, Raisin, and Caper Vinaigrette Recipe image

Simple roasted cauliflower gets dressed up with a sophisticated vinaigrette.

Provided by J. Kenji López-Alt

Categories Dessert Sides

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 head cauliflower, trimmed and cut into 8 wedges
6 tablespoons (90ml) extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) sherry vinegar
1 tablespoon (15ml) honey
2 tablespoons capers, rinsed, drained, and roughly chopped
1/4 cup toasted pine nuts
1/4 cup raisins
2 tablespoons finely chopped fresh parsley leaves

Steps:

Adjust oven rack to middle position and preheat oven to 500°F (260°C). Toss cauliflower with 3 tablespoons (45ml) olive oil. Season to taste with salt and pepper. Transfer to a foil-lined rimmed baking sheet. Roast until cauliflower is tender and deeply browned on both sides, about 20 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting.
While cauliflower roasts, combine remaining 3 tablespoons (45ml) olive oil, vinegar, honey, capers, pine nuts, raisins, and parsley. Season dressing to taste with salt and pepper.
Transfer cooked cauliflower to a serving plate and spoon dressing on top. Serve immediately.

Nutrition Facts : Calories 316 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 282 mg, Sugar 13 g, Fat 27 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED ASPARAGUS WITH LEMON-CAPER VINAIGRETTE

Grilled Asparagus With Lemon-Caper Vinaigrette image

Recipe found on a a bunch of asparagus purchased at the grocery store recently. Very easy to make. This recipe has been prepared twice now-first time with shallots, omitting the Parmesan cheese and the second time with red onion (use red onion if you want a more pronounced onion flavor and for added color). Can be served warm or at room temperature. Skip the cheese for a vegan version. From dole.com.

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb asparagus, trimmed
1 tablespoon olive oil
2 tablespoons pine nuts, toasted
1/4 cup parmesan cheese, shaved
2 tablespoons shallots, finely chopped
2 teaspoons lemon zest (save a few strands for garnish)
2 tablespoons fresh lemon juice
1 tablespoon capers, drained
2 tablespoons fresh flat-leaf parsley, chopped
3 tablespoons extra virgin olive oil
salt and fresh cracked black pepper, to taste

Steps:

Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in a small non-reactive bowl.
Whisk in the olive oil; season with taste with salt and pepper.
Set aside.
To prepare the asparagus: Brush the asparagus with olive oil; season with salt.
Grill (I used a stove top grill pan) over medium-high heat, turning often to brown evenly. Grill asparagus until just tender, approximately 8-10 minutes.
Transfer asparagus to a platter.
Drizzle vinaigrette over the asparagus, sprinkle with pinenuts and top with Parmesan cheese.

Nutrition Facts : Calories 206.5, Fat 18.5, SaturatedFat 3.2, Cholesterol 5.5, Sodium 177.3, Carbohydrate 7.2, Fiber 2.7, Sugar 1.9, Protein 6

CAPER VINAIGRETTE

Caper Vinaigrette image

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

Steps:

Combine mustard, salt, peppr, and vinegar in a small bowl.
Whiskk in olive oil until well blended.
Stir in capers.
Enjoy!

PINE NUT VINAIGRETTE

Pine Nut Vinaigrette image

Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 7

Ingredients

1/4 cup pine nuts
2/3 cup olive oil
1/4 cup balsamic vinegar or 2 tablespoons red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons minced shallots (about 2)
1/2 teaspoon grated orange peel
Salt and pepper

Steps:

Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.