Caper Lemon Dijon Vinaigrette

A sublime dressing for any salad.

Time: 20 min.
Cost: $
Servings: 1 full salad

Ingredients:

1 Lemon
2 Garlic cloves
1 Tbl. Kosher salt
1 tsp. capers
1 tsp. red wine vinegar (a little more if prefer)
1 tsp. maple syrup (or agave)
1 1/2 Tbl. peanut oil (or non-flavored vegetable oil)
1 1/2 Tbl. olive oil
1/2 tsp. Dijon mustard
1 small jar with cap

Preparation:

Peel the lemon, removing the peel and the white membrane; cut to the right of each section like cutting a grapefruit. Cut the lemon in half; each section can be deseeded and slice the pulp away from the white membrane. Dice the lemon pulp and save all the juice.

Peel two large cloves of garlic; slice thinly, parallel to the table; put in a mortar; add 1 tablespoon of Kosher salt (grist to cut through the garlic), macerate. Add the lemon pulp, macerate. Add 1 teaspoon of capers, macerate. Add 1 teaspoon of red wine vinegar.

Chef’s tip: Because the lemon makes the pH around five or six, and I prefer a more stringent taste, a little red wine vinegar lowers the ph.

In a small jar with cap, put in the garlic, lemon, caper into a small jar. Add one teaspoon of maple syrup or agave for sweetness, add one and a half tablespoons of peanut oil or any non-flavored vegetable oil, 1 1/2 tablespoons of olive oil, half teaspoon of Dijon mustard. Cap the jar and shake. Taste in case it might need a touch more oil — use only olive oil for additional oil at this point.