Roasted Romanesco with a Raisin-Caper Vinaigrette
[…] ingredients served as either a side or as a stand alone vegetarian feast. This Raisin- Caper Vinaigrette was the first recipe I made from his book. It was immediately added […]
[…] ingredients served as either a side or as a stand alone vegetarian feast. This Raisin- Caper Vinaigrette was the first recipe I made from his book. It was immediately added […]
[…] this summer. The inspiration for the salsa came from April Bloomfield and her delicious lemon caper vinaigrette, where she segments the lemon and keeps them in chunks in the dressing. […]
[…] is the perfect accessory for your spears. Other asparagus toppings include, salsa verde, raisin & caper vinaigrette, umami breadcrumbs, dill sauce, buttermilk dressing, pickled onions, tahini dressing, simple brown butter […]
[…] by replacing the buttermilk version with your favourite vinaigrette, some thinned out green goddess, raisin caper vinaigrette, salsa verde, or the buttermilk dressing linked below..…or anything else your heart desires…… […]
[…] the week in basically any format, forever. This braised fennel dressed with blood oranges and capers is a flavour party with elegant sweet undertones dressed with tang and delicate acidity. […]
[…] own creation and as a basic in your sauce armoury. For the Sauce 1 tbsp capers (rinsed and drained) 1 tbsp wholegrain mustard 1 tbsp chopped chives 1 tbsp chopped […]
[…] I even sometimes marinate it Nigella style, with all the aromatics (minus fruit, olives and capers) in the freezer for up to two weeks, then just defrost, add the rest […]
[…] can basically use any type of pickling liquor you might have lying around including olives, capers, jalapeño, or a mixture if you don’t have enough of one. I prefer to […]
[…] shallots/white onion, or use coriander and chili for a more Asian feel. And of course, capers would be great too (but personally I prefer them in the sauce). We often […]
[…] 1 tbsp chopped chives 1 spring onion, finely sliced 1 tsp wholegrain mustard 1 tsp capers. drained zest of 1 lemon 1 clove of garlic, crushed (or confit garlic is […]
[…] I even sometimes marinate it Nigella style, with all the aromatics (minus fruit, olives and capers) in the freezer for up to two weeks, then just defrost, add the rest […]
[…] and Prunes Roasted Pumpkin with Kale Maple Roasted Sweet Potatoes and Parsnips Brussel Sprouts with Capers and Walnuts Red Cabbage Slaw Desserts: David Leibovitz Chocolate Pecan Pie Ille Flottante for a crowd […]
[…] if you don’t have any to hand, you can replace them with spring onions (scallions), capers, chopped celery and regular pickles. I know the variation technically downgrades this to a […]