That’s what my husband said when he tasted April Bloomfield’s Lemon Caper Salad Dressing. This salad dressing is nothing short of gasp-inducing pleasure. Really. No, I mean really.
It’s dead easy to prepare, and even though the recipe suggests it be used within an hour of preparation (refrigerated), I found that it keeps well for 2-days without negatively effecting the tangy kick-fest in your mouth. Be sure to use your favourite mustard as the flavour is balanced from it; I used Maille Dijon. I’ve adapted the original recipe just slightly, adding less olive oil (to cut calories), and it still works very well with mixed salad greens/lettuces.
One basic skill is needed: Segmenting the lemon. Here’s a YouTube video showing how to do it. You want NO pithy stuff left on the lemon!
I’m not going to repost the recipe here as it’s so unusual, and such a credit to April Bloomfield’s creativity, that I think anyone interested should pop over the Food52 website or buy April’s cookery book.