Salad can be a good choice for a main meal. Depending on the type of salad , the most common ready mixed dressings to go with it is Thousand Island, French Dressing , Dry Ranch, Basic Italian & many more.
The one that I like most is Italian Salad Dressing which is introduced by Ai See during one of the salad lunch gathering. You can't stop at one serving of salad and wants to have more due to the yummy salad dressings.
One of the ingredient is Capers. What's Capers ? I have never heard about it until now. Well, a search in the Internet and from the library's collection, here the data.
Capers are the unripened flower buds of Capparis Spinosa, a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers.
This plant which is native to the Mediterranean and some part of Asia. The small, green herb buds lend a piquant sour and salty flavour to salads, dressings, sauces, vegetable. After the buds are harvested, they are dried in the Sun, then pickled in vinegar, brine, wine or salt.
The Curing brings out their tangy lemoning flavor. Much the same as green olives. The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive. The smallest variety from the South of France, called Nonpareil, is the most prized and the price tag is equally high.
Larger Capers are stronger in flavor and less aromatic. So choose the smaller buds for better taste.
Thank to Ai See for sharing her signature salad dressing recipe.
Ingredients (Serving : 10 pax)
3 tsp Sacia Acetelli Capers (chopped finely)
1 tsp Maille mild wholegrain mustard (original is 3 tsp)
12 tsp Lemon Juice (about 1 lemon)
10 tsp Honey (original is 6 tsp)
6 tsp Olive oil
3 cloves Garlic (chopped finely)
1 tsp S&W Red Wine Vinegar
- Mix together chopped capers and garlic.
- Add mustard & vinegar.
- Blend in olive oil.
- Add honey and lemon juice (add more honey if you like it sweeter and vice versa)
Note : - Not brand specific for the ingredients.
If using Romaine Lettuce for salad, follow the process to make it
1) Wash lettuce and soak for about 10 mins in ice water
2) Shake off excess water and chill in fridge
3) Cut when ready to eat