Lemon-Caper Fridge Vinaigrette

Name: Lemon-Caper Fridge Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: ¼ cup nonpareil capers (60 ml) Capers; 1 Tbsp of their brine (15 ml) Caper Brine; ¼ cup EVOO (60 ml) Olive Oil; 3 Tbsp coarsely chopped flat-leaf parsley (45 ml) Parsley; 2 Tbsp finely chopped shallots (30 ml) Shallot; Zest of 1 lemon Lemon Zest; 2 Tbsp lemon juice (30 ml) Lemon Juice; ¼ tsp crushed red pepper flakes (1.25 ml) Red Pepper Fla; ¼ tsp kosher salt (1.25 ml) Salt; ¼ tsp ground black pepper (1.25 ml) Pepper

Independent adaptation of a publicly published Curtis Stone recipe. Not affiliated with, sponsored by, or endorsed by Curtis Stone.

DRESSING · EVERYDAY SALADS

A dressing for everyday salads.

Curtis Stone's lemon-caper fridge vinaigrette for salads.

Ratio

OLIVE OIL 60 mlLEMON JUICE 30 mlCAPER BRINE 15 ml

Ingredients

Capers¼ cup nonpareil capers (60 ml)
Caper Brine1 Tbsp of their brine (15 ml)
Olive Oil¼ cup EVOO (60 ml)
Parsley3 Tbsp coarsely chopped flat-leaf parsley (45 ml)
Shallot2 Tbsp finely chopped shallots (30 ml)
Lemon ZestZest of 1 lemon
Lemon Juice2 Tbsp lemon juice (30 ml)
Red Pepper Fla¼ tsp crushed red pepper flakes (1.25 ml)
Salt¼ tsp kosher salt (1.25 ml)
Pepper¼ tsp ground black pepper (1.25 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE, CAPER BRINE.
Shake-to-line (dashed marks): add CAPERS. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ½ BUNCH PARSLEY, 1 SHALLOT.
Season to finish: LEMON ZEST (about 1½ tsp), RED PEPPER FLA (about ½ tsp), SALT (about ½ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

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Lemon-Caper Fridge Vinaigrette★ STARRED KITCHENOn the jar: LEMONCAPER
Fennel Chile VinaigretteNATIONAL AWARD WINNEROn the jar: FENNEL-CHILE
Ravigote Sauce★ STARRED KITCHENOn the jar: RAVIGOTE
Shallot-Chervil Vinaigrette★★★ KITCHENOn the jar: VINAIGRETTE

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Provenance

Curtis Stone. Australian / Californian. Cited awards include: Michelin 1* (Maude / Gwen lineage).

Originally published as Lemon–Caper Fridge Vinaigrette.

Adapted from a Curtis Stone recipe (Curtis Stone / HuffPost (O Magazine)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Curtis Stone / HuffPost (O Magazine) (published as “Lemon–Caper Fridge Vinaigrette”). Full citation lives in Provenance.

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