Cooking with JW- Lemon Caper Vinaigrette

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup provides sweetness with lower glycemic index.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and flavor without added cost.

Welcome to Cooking with JW, today we're making lemon caper vinaigrette.

Start with 1 tablespoon of capers and add a little bit of the brine for saltiness.

Take a red onion, cut it in half leaving the root on, and peel off the outer layer.

Dice the red onion into uniform pieces by cutting horizontally and then vertically.

Add the diced red onion to the bowl with the capers.

Squeeze the juice of 2 lemons into the bowl, discarding the seeds.

Chop 2 cloves of garlic and add them to the lemon juice in the bowl.

Add a pinch of salt and a pinch of pepper to the mixture and stir it up.

Add olive oil to the mixture in a 2.5 to 1.5 ratio of oil to acid, mixing well.

Taste the vinaigrette and adjust seasoning if necessary.

For the goat cheese, take a piece and form it into a patty.

Coat the goat cheese patty in all-purpose flour, then dip in heavy cream, and finally coat with panko bread crumbs, pressing to ensure coverage.

Heat a pan and add a mix of canola oil and olive oil to prevent burning.

Once the oil is hot, add the goat cheese patty and cook until golden brown, about 15 seconds on each side.

Prepare a salad with the lemon caper vinaigrette and set aside.

Chop some basil and rough chop the kalamata olives, adding them to the salad.

Dice a tomato and add it to the salad mixture along with some additional garlic and olive oil.

Once the goat cheese is golden brown, remove it from the heat and place it on top of the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens