This lemon salad dressing is not for the faint of heart. It’s bold and assertive, using whole lemon segments, lemon juice, capers, shallot, salt, sugar and a whole lot of dijon mustard.
The recipe is from April Bloomfield - #43 on Gourmet’s List of 50 Women Game Changers in Food. I recently joined an interesting group of food bloggers, led my Mary of A Perfect Bite, that is cooking it’s way through the list and gaining incredible knowledge in the process.
I might never have discovered this wonderful lemon, mustard, caper dressing, If it weren’t for my participation with Mary’s group, which makes me sad to think about because it’s definitely a keeper. I also might never have tasted it, if I had stuck with my original plan to make Bloomfield’s Cauliflower and Anchovy Orecchetti recipe (something I still want to make) that I came across in a Wall Street Journal.
Heck, I might have lived my entire life without knowing a thing about April Bloomfield and her small, casual West Village gastropub, Spotted Pig, which received a Michelin star in 2005. What’s a gastropub? A bar and restaurant that serves high-end beer and food in a casual setting.
Bloomfield was born in Birmingham, England and studied cooking at the Birmingham College of Food, Tourism and Creative Studies. Her impressive resume includes stints at at Kensington Place; The River CafÃ© in London; Roscoff, a one-star Michelin restaurant in Belfast, Ireland; and Alice Water’s Chez Panisse in Berkeley, California.
She describes her style of cooking as “British, but with Italian undertones.” Based on what I’ve read and tasted so far, I’d call it simple & delicious.
I found this recipe for April Bloomfield’s Lemon Dressing on Food52 and slightly adapted it – using honey instead of the superfine sugar called for. It makes an incredible bold and flavorful dressing with just 37 calories and 1 Weight Watchers PointsPlus value per tablespoon.
I enjoyed it on a simple green salad for lunch today. It was so good, I also drizzled it on the little piece of leftover grilled salmon I had with the salad. (Now, that I think about it, I should have tossed the salmon into the salad. Oh well, next time.)
I can think of so many foods that would be delicious with this lemon dressing – green salads, potato salads, grilled fish, grilled chicken, grilled vegetables…
- 2 medium lemons
- 3 tablespoons finely chopped shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons drained capers, finely chopped
- ½ teaspoon kosher or flaky sea salt
- ½ teaspoon superfine sugar or honey
- ¼ cup extra virgin olive oil
- Segment the lemons over a bowl to catch the juices (If you are not sure how to segment a lemon, check out my collection of cooking videos. There’s one for segmenting an orange which is the same). Set aside.
- In a separate bowl, squeeze the juice from the membranes. add the finely chopped shallots, mustard, finely chopped capers, salt, sugar and olive oil and stir well to combine.
- Add the lemon segments to the dressing and toss gently to coat them without breaking them up.
- Use immediately; or cover and place in the refrigerator for up to an hour.
The following bloggers are also featuring the cooking of April Bloomfield today, with lots of wonderful recipes I need to bookmark:
Mary - One Perfect Bite, Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades, Sue - The View from Great Island, Barbara - Movable Feasts, Linda - There and Back Again, Nancy - Picadillo, Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Jeanette’s Healthy Living, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Kathy - Bakeaway with Me, Jill - Saucy Cooks