NICOISE DRESSING RECIPE
Housemade Nicoise Dressing will give your daily cooking a boost of flavor. I use it on my tuna salad and call it tuna nicoise, whic is a very traditional french saldad, and of course delicious.
- 1 teaspoon RED WINE VINEGAR
- ½ teaspoon DRY PARSLEY
- 1 tablespoon DIJON MUSTARD
- ½ teaspoon ANCHOVY PASTE
- 1 teaspoon chopped CAPER
- ¼ teaspoon GARLIC POWDER
- ¼ cup EXTRA VIRGIN OLIVE OIL
- BLACK PEPPER
- Step 1 In a mixing bowl add the red wine vinegar, dry parsley, Dijon mustard, anchovy paste, capers and garlic powder. Then slowly drizzle the olive oil until is all mix together.
- Step 2 Transfer to an airtight glass container and use within 8 days.
- Instead of olive oil, you can use mayonnaise to serve with shrimp cocktail or fried seafood
This dressing gets its name from the salad that is made with, Niçoise salad is probably one of the most controversial salads in history, as we all know, French people consider their cuisine a legacy to the world. So, any time there’s a slight change to a traditional recipe, the purist French chefs and book writers, would burst into flames. This is the controversy that Niçoise salad created in France in the 19th century.
The original recipe for the salad niçoise consisted of tomatoes, black olives and anchovies all drizzle with olive oil, it was food for the poor. Then, as Nice became known for its cuisine the salad started “suffering” mutations of ingredients. By 1972 the salad had mixed greens, tomatoes, hard boiled eggs and either tuna or anchovies but not both. Many traditionalists said that the salad these people were serving cannot be called Niçoise salad, it should be called something else. At this point, too many influential chefs had their own version of the salad working and none of them cared about the “traditional” salad anymore, which is amazing, knowing that French people are very reluctant when it comes to changing their recipes.
Anyway, it is over two hundred years later and there’s still arguments about what the salad should have, so that gives “us” the regular foodies of the world, the change to have this salad with all the ingredients we want, and nobody can say anything. Well, maybe not all the ingredients, you should try to keep it close to mixed greens, hard boiled egg, canned tuna and olives, I really think that’s the best combination.
On the other hand, the dressing can have a few more of the “forbidden ingredients” and that way we can be rebels by making a creamy, salty and almost pungent type of dressing.
I will say that this dressing, for some reason, it only works with niçoise salad. I have tried it with many other salad and preparations but I only approve it with this specific salad, just FYI.
With that in mind, why don’t you get your ingredients ready and LET’S GET COOKING!!!