[donotprint]Apples are coming into season, so I think it's time to reinvent a 100-year old classic. …
Kitchen Capers
A jar of capers is a staple in my refrigerator, and I always make sure I have a back-up jar in the pantry. Capers are so versatile, adding a bit of acidity and saltiness to so many dishes — salad dressings, tuna or egg salad, and entrees like my Tuna, Capers, Lemon Pasta. My friend Rita introduced me to her favorite Lemon-Capers-Vinaigrette. Capers add just the right salty-tang and a little dill or other herb adds an herby freshness to toss with your favorite greens. I love this dressing with olives, feta cheese, red onion and fresh spinach, or in a pasta salad. For both recipes, capers are the centerpiece, or Kitchen Capers!
Lemon-Caper Vinaigrette
I recommend making extra of this classic dressing so you always have on-hand!
Ingredients
- 1/3 cup seasoned rice vinegar
- 1/3 cup extra virgin olive oil
- 1 clove garlic, crushed
- 1 Tbsp. drained capers
- 1 tsp. Kosher salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. minced fresh herb like dill, basil, or tarragon. or 1 tsp. dried herb
Instructions
- Combine ingredients in small bowl or jar with lid. Crush capers against the sides with a spoon; stir or shake vinaigrette well.
- Use as desired with leafy green salads. Or drizzle over blanched, chilled green beans, asparagus or broccoli. Or sprinkle on hot-cooked spinach or chard. Refrigerate any remaining vinaigrette.
Spinach Pasta Salad with Caper-Dill Dressing
Servings 6
Ingredients
- 12 ounces uncooked short pasta like penne or farfalle (bowties)
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 Tbsp. capers, drained
- 1 Tbsp. caper brine
- 1 clove garlic, crushed
- 1-2 Tbsp. chopped fresh dill, or 1-2 tsp. dried
- 1/2 tsp. each, salt and pepper
- 5-6 cups 6oz. bag, baby spinach leaves
- 1/2 cup pitted kalamata olives or black olives, halved
- 3 stalks celery, thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese
Instructions
- Cook pasta as package directs. Drain and rinse thoroughly with cold water; drain well again.
- In a large salad bowl, whisk lemon juice, olive oil, capers, brine, garlic, salt and pepper, and dill. Let stand 10 minutes for flavors to blend.
- Add pasta, celery, onion, spinach, and olives; toss to coat. Stir in cheese. Serve within an hour. If planning to hold longer, add spinach just before serving.
Recipes developed by Rita Held. Spinach Pasta Salad and photo developed for Meyer Corporation. Lemon-Caper Vinaigrette developed for Nakano Vinegars.
This dish looks so refreshing and yummy! We love salads at our house, and it’s always nice to get some different ideas. Celery is about the only food I’m not crazy about. Any ideas for a substitute?
By the way, I just love your blog, Rosie and Rita!!
I add celery for its crunchiness. You could try green beans (cut in thirds depending on the size), or small broccoli florets. Glad you like our blog, Debbie! Good to hear from you :o)
Thank you Debbie! Happy to know you enjoy our blog – feel free to comment or ask questions any time 🙂
Rita — I keep capers in my fridg too but tend to forget to use them! Glad you’re reminding me. I like to chop and add to tuna salad. I know it’s seems like capers are so small they don’t need chopping, but it distributes the flavor better in some recipes.
Yumm, capers in tuna salad; that’s a natural. Yes crushing the capers distributes the flavors, which is what I do in the Lemon-Caper Vinaigrette. For tuna salad, you can just squish them inside the bowl; no need to “chop” :o)
Ditto here on capers! I always have them around. They’re a great substitute for bacon in some recipes for me – and perfect in salads like this. I’m totally making this vinaigrette!
Susan, please let me know what you think of the vinaigrette. Lemon peel too much?
I love lemon, so it doesn’t look like too much to me, especially when folded into a pasta and spinach. I want to make it over the weekend and will let you know!
I was talking about the lemon zest in the stand-alone Lemon-Caper Vinaigrette — two different recipes.
I was talking about that one too. Where I messed up was I was thinking it got tossed into the pasta and spinach. That’s what I get for reading too fast 🙂
:o)