Salad Dressing La Caipi

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Basically a normal vinaigrette, only with lime juice.
It is best to quarter the lime, so you can cut off the peel very well. Then, in a small bowl, like with a caipirinha, crush the pulp with about a teaspoon of sugar (I used brown sugar). The limes are then taken out again. So that as much juice as possible comes out, you should squeeze out the limes a little on the edge of the bowl before taking them out. Of course, you can simply squeeze out the lime juice by hand.
Now add the mustard, 1/2 to 1 level teaspoon. Then standard herbs (e.g. 8 frozen herbs), 3-4 teaspoons of white wine vinegar, a little salt and pepper. Mix the whole thing with a whisk. Then gradually add the oil (e.g. olive oil, possibly half of the sunflower oil) until the dressing becomes a little creamier. It is best to put the whole thing in the refrigerator for another hour - enough for a large or 2 smaller salad plates and goes well with standard salads such as B. Iceberg + Tomato + Tuna.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.