Lettuce Salad With Caper Vinaigrette Food

LETTUCE SALAD WITH CAPER VINAIGRETTE

Lettuce Salad with Caper Vinaigrette image

The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons minced capers
1 tablespoon champagne vinegar
2 teaspoons chopped fresh tarragon leaves
Salt and pepper
5 ounces torn Boston lettuce (5 cups)
1 thinly sliced English cucumber

Steps:

In a large bowl, whisk together oil and capers, vinegar, and tarragon; season with salt and pepper. Toss with lettuce and cucumber.

Nutrition Facts : Calories 76 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

ROUND 2 RECIPE - NICOISE SALAD WITH LEMON GARLIC VINAIGRETTE

Round 2 Recipe - Nicoise Salad with Lemon Garlic Vinaigrette image

Provided by Sandra Lee

Categories main-dish

Time 12m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 lemon, juiced and zested
1 teaspoon finely chopped garlic
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1 head butter lettuce, washed and torn
Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, thinly sliced
Reserved snow peas, from Crispy Wonton Cups with Tuna Salad
2 tablespoons slivered almonds
1 tablespoon capers, drained
1 (5-ounce) can chunk light tuna, drained
Reserved 2 hard boiled eggs, from Ham and Egg Tea Sandwiches, sliced in half

Steps:

In a small bowl, whisk together the lemon juice, zest, garlic, oil, and parsley and season with salt and pepper. Set aside.
Put the snow peas in boiling water for 2 minutes, and then shock them in cold water to stop them from overcooking.
In a large bowl, put the lettuce, onions, and snow peas and toss with the vinaigrette. Top with the almonds, capers, tuna, and sliced eggs. Serve immediately.

MEDITERRANEAN SALAD WITH LEMON CAPER VINAIGRETTE

Mediterranean Salad With Lemon Caper Vinaigrette image

Feta and kalamata olives unite with an excellent dressing for a refreshing and simple salad. Can add some chicken or shrimp for a one dish meal

Provided by Vicki in CT

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon minced shallot
1/4 teaspoon minced garlic
1 teaspoon Dijon mustard (I use Maille whole grain)
1/2 teaspoon honey
1 1/2 tablespoons capers, with their liquid
1 tablespoon fresh lemon juice
1 tablespoon vinegar (I use red wine variety)
1 teaspoon fresh parsley, chopped
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
1 lb mixed greens
16 grape tomatoes, halved
1/2 cup kalamata olive, pitted
1/2 cup feta cheese, crumbles
1/2 red onion, sliced thin

Steps:

Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
Shake dressing and pour over salad. (You may not need all the dressing).

Nutrition Facts : Calories 334.7, Fat 33.1, SaturatedFat 6.8, Cholesterol 16.7, Sodium 472.9, Carbohydrate 8, Fiber 1.7, Sugar 2.2, Protein 3.7

CAPRESE SALAD WITH CAPER VINAIGRETTE

Caprese Salad With Caper Vinaigrette image

A detour for classic caprese salad. Sample a variety of heirloom tomatoes either from your garden or the farmer's market. The ideal showcase to prove what superstars heirloom tomatoes are! Good quality, fresh ingredients are very important! Do not prepare recipe out of season. I served the caprese over fresh baby arugula leaves. Associated Press.

Provided by COOKGIRl

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

16 ounces balls fresh mozzarella cheese
2 large slicing tomatoes
salt & fresh ground pepper (I used medium coarse Sicilian salt)
1/4 cup extra virgin olive oil
1 lemon, juice and zest of
1 tablespoon capers, divided
handful fresh basil leaf, chiffonade (FRESH!)
arugula leaves or heirloom lettuce

Steps:

Use a serrated knife to slice each ball of mozzarella into 4 slices. Repeat with the tomatoes, cutting each into 4 slices.
Stack 2 slices of tomato and 2 slices of mozzarella, alternating as you stack, on each of 4 serving plates. As you stack, season each tomato slice with a pinch of salt and pepper. Set aside.
In a blender, combine the olive oil, lemon juice and [half] of the capers. Puree until smooth. Season with salt and pepper, to taste.
Drizzle a bit of the dressing over each mozzarella-tomato stack. Scatter basil ribbons, a few of the remaining capers and a bit of the lemon zest over each stack.

FETA ROMAINE SALAD

Feta Romaine Salad image

My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 bunch romaine, chopped
3 plum tomatoes, seeded and chopped
1 cup (4 ounces) crumbled feta cheese
1 cup chopped seeded cucumber
1/2 cup Greek olives, chopped
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

LEMON-CAPER DRESSING

Lemon-Caper Dressing image

Here's a salad dressing that falls somewhere between special-occasion Caesar and "toss lemon juice and olive oil onto lettuce." By adding a craggy paste of capers and garlic and a pouf of shaved Parmesan to the lemon and olive oil, you get a puckery, salty mix that's packed with umami, just like Caesar, but isn't weighed down by mayonnaise or egg yolks. It works great on arugula, Romaine, kale or radicchio; steamed or roasted vegetables; hard-boiled eggs; and even grains. The recipe developer's mom has been feeding her this dressing since she could chew. Ali adds a bit more garlic and lemon than what you'll find here, so adjust it until it tastes good to you.

Provided by Ali Slagle

Categories dinner, easy, lunch, dips and spreads, sauces and gravies, appetizer, side dish

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1 medium garlic clove
Black pepper (about 1/4 teaspoon)
1 teaspoon capers (about 18)
3 tablespoons freshly squeezed lemon juice
5 tablespoons freshly grated Parmesan
1/4 cup extra-virgin olive oil

Steps:

On a cutting board, smash and coarsely mince the garlic. Add 10 grinds of fresh pepper and the capers to the garlic. Chop and press down on the mixture with the side of your knife until a coarse paste forms.
Transfer the paste to a bowl, then stir in the lemon juice, followed by the Parmesan. Slowly add in the olive oil, stirring until emulsified. Taste on a lettuce leaf (or whatever you're dressing) and adjust as needed with acid (lemon), fat (olive oil), and salt (capers and cheese).

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 51 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 0 grams, Protein 26 grams, SaturatedFat 19 grams, Sodium 1033 milligrams, Sugar 2 grams

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