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+ servings

Lemon Caper Salad Dressing


  • 2 medium lemons
  • 3 tbsp shallots, finely chopped
  • 2 tbsp Dijon mustard
  • 2 tbsp capers, drained and finely chopped
  • ½ tsp flaky sea salt
  • ½ tsp natural sugar
  • ¼ cup extra virgin olive oil


  • Segment the Lemons
  • (Note: Do this over a bowl, so you're able to catch the juices)
  • Using a sharp knife, cut off just enough of the fruit's top and bottom to expose a full circle of the flesh on either end.
  • Stand the lemon on one of its ends, place your knifepoint at the seam where the fruit meets the pith, and use a gentle sawing motion to cut away a wide strip of pith and skin, following the curve of the fruit from top to bottom.
  • Repeat the process until all you have left is a nice, round, naked fruit. (If you've missed any white pith, trim it off)
  • Make a cut down either side of each segment, right against the membrane, and gently pry out each segment, one at a time.
  • Flick out any seeds, and set the segments aside in a bowl, reserving the juicy membranes
  • Set aside

  • Salad Dressing
  • Squeeze the juice from the membranes into a separate bowl, add the rest of the ingredients, and stir well.
  • Add the lemon segments and toss gently to coat them without breaking them up. Use straightaway or chill in the fridge, covered, for up to an hour.