salad nicoise dressing
If you love salad nicoise, then you will adore this caper salad nicoise dressing recipe. It has parsley, white wine vinegar and garlic. It only takes 10 minutes to make. It’s naturally paleo, gluten-free and low-carb.
Hold the bottled dressing my friend. You’ve gone through the trouble of assembling a gorgeous salad niçoise, so why would you want to defile it with that stuff? This homemade salad nicoise dressing is about 6 times more exciting! It’s loaded with chopped capers, garlic, olive oil and parsley to make it bright green. The flavor of the herb, garlic and capers goes well with the fish and seafood element in the dressing, and will give the whole gorgeous masterpiece a cohesive flavah! You owe it to your salad!
Pairing This Dressing with Seafood in Salad Nicoise
This caper vinaigrette is special in that it is naturally suited for salad nicoise because Salad Niçoise always has seafood of some sort. Seafood historically is paired with certain flavors, capers being one of them. The salty briny taste of the capers helps to mellow any fishy flavors of the tuna.
When I was little my mom would make Jessie and me individual plates, perfectly composed, with canned tuna in the center. Of course you can go beyond tuna and use all sorts of seafood, including Salmon Nicoise. In fact, recently I made salad nicoise for our house guests and I topped them with grilled halibut and shrimp. Then you better believe I made a batch of this spectacular dressing to drizzled over the salads.
Other Uses For This Salad Nicoise Dressing
I don’t want to box you in with the idea that this Nicoise Dressing can only go on Salad Nicoise, because sometimes, having a snazzy twist on a dressing is all it takes to get you psyched about all sorts of non-boring salads!
So beyond Nicoise, this vinaigrette pairs best with salads that include bold or briney ingredients, like seafood, feta cheese, olives and grilled meat. It can hold its own against strong greens like radicchio and endive. I think it would also make a nice pairing in the winter with oranges and Treviso. I also love the idea of having this on sliced sweet summer ripe tomatoes.
Kitchen Notes For Nicoise Salad Dressing
It is so basic, so I just have a few kitchen notes on this one.
I tried it without the honey, and it was too sour. Just the tiny bit of honey helps to balance it out. If you are sensitive to tart, you can up it to two teaspoons.
This dressing has quite a lot of oil in it, but the flavors are strong, so make sure to only use 2 tablespoons per serving. A little goes a long way!
Other Salad Dressings To Try
What kind of seafood do you put on your salad nicoise?
What type of salad do you think this would go on best?
Have you ever put capers in a salad dressing?Print
This Salad Nicoise Dressing is loaded with bright flavors. It has capers, white wine vinegar and garlic. Plus the parsley makes it bright green!
- ½ cup packed fresh parsley leaves
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons drained capers, chopped
- Puree parsley, oil, vinegar, garlic, Dijon, honey, salt and pepper in a mini prep or blender until the parsley is finely chopped. Stir in capers. Refrigerate up to three days.
- Serving Size: 2 tablespoons
- Calories: 156
- Fat: 18 grams
- Carbohydrates: 1 g
- Protein: 0 g