Caper Pine Nut Vinaigrette
Roasted Cauliflower Steaks with Caper Pine Nut Vinaigrette
Caper Pine Nut Vinaigrette
Makes about ½ cup
5 min.
active cooking time
Studded with capers, raisins and pine nuts, this bright, lemony vinaigrette is a lovely addition to a simple butter lettuce salad or spooned over our recipe for Roasted Cauliflower Steaks (pictured).
Ingredients
2 tbsp.
freshly squeezed lemon juice
1 tbsp.
drained capers
1 tbsp.
golden raisins
1 tbsp.
pine nuts, toasted
2 tsp.
agave syrup
½ tsp.
freshly grated lemon zest
2 tbsp.
Kowalski's Extra Virgin Olive Oil
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a small mixing bowl, whisk together juice, capers, raisins, nuts, agave and zest.
- Slowly whisk in olive oil; season to taste with salt and pepper.
Tasty Tips:
- To toast pine nuts, heat in a dry sauté pan over medium heat or in a preheated 350° oven until fragrant and golden (3-5 min.), stirring occasionally.
- Nonvegans can substitute an equal amount of honey for the agave syrup.
- This dressing is perfect when drizzled over our recipe for Roasted Cauliflower Steaks (pictured).
