John Myers
Green Salad with Capers Mustard Vinaigrette
The perfect green salad with capers mustard vinaigrette recipe with a picture and simple step-by-step instructions.
- Lettuce leaves for 2 people
- 2 tbsp Capers from the glass + approx. 2 teaspoons of caper liquid
- 2 tbsp Balsamico Bianco alternatively white wine vinegar
- 1 tbsp Virgin olive oil
- 0,5 tsp Sugar
- 2 tsp Dijon mustard, alternatively medium-hot mustard
- 0,5 Pc. Small lemon
- Salt and pepper from the mill
- Chives freshly chopped, only dried if necessary
- Put the prepared, bite-sized lettuce leaves in a bowl, sprinkle with freshly squeezed lemon and mix. Put in serving bowls.
- Put the balsamic vinegar, caper juice, 1/2 teaspoon sugar, salt, pepper in a higher beaker, mix well. Then add the oil and about 2 tablespoons of water and mix again.
- Place the salad in 2 serving plates.
- Spread the vinaigrette over the salad with a spoon or cream jug. Drape the capers, spread the chives and you’re done.
- Tip 5: I use an inexpensive, small electric milk frother for mixing, works great. (from € 2.95)
- So, I just can’t believe the high fat levels that boilable inputs. 1 tbsp oil?
Facebook Comments