Lemon-Caper Dressing Recipe (2024)

Added the zest from the lemon too for a super lemony taste without extra acid. This was delicious. The immersion blender made it extra smooth.

Great precisely as written. Using an immersion blender makes this incredibly quick and easy. Just toss everything together (whole clove, whole capers) but the oil, blend until combined, then slowly dribble in the oil whilst blending.

New favorite dressing! It’s a great (faster) alternative to classic Caesar, especially since I’m pregnant and can’t have raw egg. Put this on kale with some sunflower seeds and shake in a container. Leave it over night and the acid in the dressing is enough to start to soften the cellulose in the greens- instant kale Caesar side salad or serve with grilled chicken as an entree.

This is my new favorite salad dressing, especially as an alternative to classic Caesar dressing. Served it over arugula and it was delicious.

Sounds spectacular - will try tonight using my mortar and pestle, as it is much better for smashing garlic and capers than a chopping board.

This works well with shredded cabbage, making kind of an extra-bright slaw. Slice a Granny Smith or other tart apple with a mandoline, and add to the cabbage. Tone it down a bit with some added sugar in the dressing, if you must.

This is my favorite salad dressing. It's so good it makes me want to eat a salad for breakfast or for dessert. I followed a suggestion to blend everything in an immersion blender and I highly recommend that. It brings it all together faster and better than mashing it into a paste first.

I’ve been making this for a year now - I always have a jar in the fridge. We call it magic sauce, and serve it with salmon, chicken, salad. I put it over chickpeas and whatever leftover vegetables I have in the fridge and bring it to work for lunch. It’s the most perfect condiment!

My new favorite dressing. Has a caeser dressing-esque taste but without the anchovies and egg. I love it drizzled on hardboiled eggs and cucumbers too! Great on kale as well.

Made this for a butter lettuce salad with leftover salmon. It was exactly what I was looking for. Delicious with the cold salmon. I didn’t change a thing.

I used juice of whole lemon, put it all in a jar, shook it up. Jar made it easy to transport to a potluck. Dressed immediately before serving.

This was very good. Nice, tasty, light. I am known in my family for making BIG salads, one of my favorites being the NYT Lucali Salad from Mark Iacono/Sam Sifton (YUM). Typically, along with lettuce, I add stuff, more stuff, lots of stuff...and finish with a olive oil vinegar Italian dressing. BUT this dressing from Ali Slagle needed nothing but the lettuce. I didn't measure anything and used the immersion blender suggested by other comments. Easy.

To make this dressing even easier, use a food processor. First the garlic, then the capers and lemon juice. Add the Parmesan cheese and drizzle in the olive oil until you have the consistency you like. Adjust with salt and pepper as needed.

I love Caesar salad--even though anchovies gross me out to the max, especially when a salad is garnished with a whole little anchovy fillet, which absolutely must be fished out--so this recipe jumped at me. I followed the instructions to a T, and I am totally smitten. The recipe developer's mom came up with a real winner!

Delicious and light. I added a bit more parm and a good squeeze of anchovy paste to balance it and make it lean a bit toward a Caesar dressing. It was great when I tasted it, having made it as written. I made the small changes to suit our menu that evening.

Salad of fennel, oranges and oil cured olives with this dressing.

Add 3/4 tsp of salt and it's perfect as directed.

This is a great and easy recipe. If you have a little food processor or blender jar you can just toss everything in the jar and make it that way.

Been making this recipe for several years and just came back to it. As good as I remembered! On a nice frisée this evening. Have used it on many types of salads, including as a real crowd pleaser on a grain salad.

Very refreshing and add a small dollop of Dijon mustard to easily emulsify the ingredients

it's giving "caesar dressing's alt cousin". zingy and bright, yet familiar. worked marvelously on fusilli pasta for a quick lunch, after having gobbled it up on all the lettuce I had the night before.

Substituted 1 tbsp of tahini for the Parmesan to make a dairy-free version. It worked well to create a creamy balance to the lemon with a slightly nutty flavor. Might try a bit more next time…

Tasted a bit heavy at first. Added about 3 tsp of sugar to brighten it up a bit. Dinner guests were fighting over the last few dressing-saturated lettuce leaves in the bottom of the bowl.

Add about 3 tsp sugar

Hmm. What am I missing? This was just okay. I think it might benefit from the addition of a little water to smooth out the flavors.

Wow! I could eat this straight out of the jar.

Very very good. Used a half clove of garlic, as a whole clove of raw garlic is a bit much for me, and added an anchovy fillet. You do not taste the anchovy as such but it adds depth of flavor. My only problem is the splatter from the immersion blender, any suggestions?

Use immersion blender and add lemon zest.

This also makes a fantastic quick marinade and/or finishing baste / sauce for most white and flat fish. This recipie doesent specify what type 9f capers to use, I use Capote capers in brine, and incorporate a dribble of the caper brine and lemon zest in the blend as well.

Great salad dressing. I used it over roasted asparagus, added two soft fried eggs with a draping of San Danielle prosciutto slices.