Caperberry Vinaigrette

Caperberry Vinaigrette


(makes 200ml)


Level of difficulty: Easy


Enjoy with roast beef or potatoes, warm cauliflower or as accompaniment to fish.




100ml (1/3 cup plus 1 tbsp) extra virgin olive oil

60ml (4 tbsp) lime juice

15ml (1 tbsp) mirin

2 tbsp finely chopped rinsed gherkins

8 caperberries (rinsed, stalks removed and roughly chopped)

1 tbsp finely chopped dill

1 tsp flaky sea salt

1/4 tsp freshly ground black pepper





· Place oil, lime juice, mirin, gherkins, caperberries, dill, salt and pepper into a high-sided bowl.


· Whisk till well combined and a temporary emulsion is formed. Store in refrigerator till required or for up to 3 days.


· Serve at room temperature. Whisk again before serving.