Caper Raisin Dressing

Caper Raisin Dressing

I have a bit of a routine most evenings that I am home. It usually involves me dipping my paw into the vegetable crisper, retrieving some vegetables, chopping them up and then roasting them in the oven with a little oil, salt and pepper. It's my way of trying to keep the winter weight off while still enjoying the sweet, caramelised fruits of the oven's labour. I choose things like carrots, parsnips, capscium or cauliflower always with a quartered onion thrown in for good measure. I'm a roasted onion freak.

But with all routines, it was starting to get a bit stale so I decided to change the seasoning. I recalled a delicious dressing that I tried a few weeks' back while visiting the South Coast of NSW. It was a caper raisin dressing.

With a fantastic balance of sweet and savoury, it doubles as both a salad dressing as a sauce for roasted vegetables. You see while I love salads in summer, I rarely touch them in winter but if you happen to be in the Northern Hemisphere going into summer well, a) can I come and live with you please??? and b) you could also use this. I realise that my posts sharing warming roasts may not appeal to those in warmer climates! This dressing also doesn't use much oil in comparison to a regular vinaigrette which is more than half oil. Every little bit helps!

So tell me Dear Reader, are you in the Southern or Northern Hemisphere and what sort of things are you cooking up nowadays?

Caper Raisin Dressing

Caper Raisin Dressing

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Makes 1 14oz/400g jar

Preparation time: 5 minutes

Cooking time: 20 minutes

  • 75g/2.65oz. raisins
  • 75g/2.65oz. capers
  • 1 cup water
  • 1/2 clove garlic, thinly sliced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt to taste

Caper Raisin Dressing

Step 1 - Rinse the capers and place them in a small saucepan along with the raisins, water and garlic. On low heat simmer so that the raisins plump up and allow to steep for 15-20 minutes. Cool a little.

Step 2 - Blend the raisin caper mixture water and all with the white wine vinegar and olive oil. Season with a little salt. Serve with roasted vegetables.

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