This salad dressing is so. damn. good. I usually make it to serve over Bibb lettuce with sliced radishes, cucumbers and avocado. But honestly, you could just serve it with Bibb lettuce and it would be amazing.
Full disclosure, I adapted this receipt from April Bloomfield's recipe on Food52. You could absolutely follow her's to a T and it would be delicious, but here are my modifications for a much quicker version below.
The recipe only makes about 1 cup of dressing, which I use for just one salad (serving about 4 people). It also tastes incredible drizzled over fish or chicken.
Ingredients
Yields: Approximately 1 cup
2 medium lemons
lemon zest from 1 lemon
2-3 shallots, chopped
2 tablespoons Dijon mustard
2 tablespoons drained capers
a pinch of salt
1 teaspoon maple syrup
1/4 cup extra virgin olive oil
Instructions
Zest one lemon and add to the zest to a blender or food processor. Juice 2 lemons and add the juice to the blender/processor as well. (If you want to segment the lemons as April instructs, you can add the segments to the processor, making sure to remove the seeds).
In a small pan, saute the shallots for a few minutes, tossing regularly. (I just do this to take the edge off the raw onion flavor).
Add the sauteed shallots and the rest of the ingredients to the blender and puree until smooth. Serve and enjoy!