I like to think I’m a pretty good cook, but I’m also very aware of all of my culinary shortcomings. I’m prone to overcooking meat, I like to overseason and I suck at sauces. Sucking at sauces is a real problem because sauce is my favorite food. Until recently I’ve been content to just buy premade sauces and dressings, but it seems like such a waste to cook a beautiful made from scratch meal and then to dump something a robot made on top of it. So, I’m trying to get better at sauces. This summer I’ve gotten pretty good at aioli (this very soothing, encouraging video was a big help) and I attempted a barbeque sauce that wasn’t too bad. I’m moving into salad dressings lately and it has been a trial. I don’t mind a vinaigrette, but a lot of them are too basic for me. I like a salad that doesn’t taste like vegetables (which taste like a chore), so I need a hearty ass dressing and maybe an egg and some cheese and then deep fry the whole thing. Still, I’d rather not defeat the entire purpose of eating a salad by drowning it in bacon and ranch, so I’ve been experimenting with lighter homemade dressings and this week finally found one I liked. I decided to use the opportunity to share it with you as a quick illustration exercise, too, and voi la. I give you: A Recipe! Lemon Caper Dressing (adapted from this guy).
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Throw all the ingredients into something with a lid (a jar, for example) and shake it a bunch and then serve. We poured it over a spinach and shaved asparagus salad with lemon pepper chicken and cous cous. Did you know a caper is its own thing? I thought it was a pickled pea. I don't know, I'm an idiot.
Throw all the ingredients into something with a lid (a jar, for example) and shake it a bunch and then serve. We poured it over a spinach and shaved asparagus salad with lemon pepper chicken and cous cous. Did you know a caper is its own thing? I thought it was a pickled pea. I don't know, I'm an idiot.