Parsley Caper Dressing Recipes

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PUNGENT PARSLEY AND CAPER SAUCE



Pungent Parsley and Caper Sauce image

This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.

Provided by Martha Rose Shulman

Categories     weekday, condiments, sauces and gravies

Time 20m

Yield About 1 1/3 cups

Number Of Ingredients 10

1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
3/4 cup extra virgin olive oil
Salt
freshly ground pepper

Steps:

  • Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
  • Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

PARSLEY & CAPER DRESSING



Parsley & caper dressing image

Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender

Provided by Barney Desmazery

Categories     Condiment

Time 10m

Number Of Ingredients 5

2 tbsp capers, drained
small bunch of flat-leaf parsley
2 tsp Dijon mustard
4 tbsp olive oil
1 tbsp red wine vinegar

Steps:

  • Finely chop the capers and parsley by hand.
  • Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.

Nutrition Facts : Calories 219 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium

POTATO AND TUNA SALAD WITH CAPERS AND DIJON DRESSING



Potato and Tuna Salad With Capers and Dijon Dressing image

Make and share this Potato and Tuna Salad With Capers and Dijon Dressing recipe from Food.com.

Provided by Abby Girl

Categories     Potato

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 medium potatoes (or use baby potatoes)
2 green onions, sliced
184 g tuna, drained (or 400 gm fresh tuna steak)
3 tablespoons white wine vinegar
3 tablespoons olive oil
1 1/2 tablespoons parsley, chopped (or cilantro)
2 tablespoons capers, rinsed and drained
1 teaspoon Dijon mustard
salt and pepper

Steps:

  • Cook unpeeled potatoes in boiling water until tender.
  • Drain and cool.
  • Peel and cube potatoes.
  • Combine potatoes, green onions and tuna in bowl.
  • In seperate bowl, whisk together vinegar, olive oil, parsley, capers, mustard and salt and pepper.
  • Pour over potato mixture and toss to coat.
  • Serve at room temperature.

CAPER VINAIGRETTE



Caper Vinaigrette image

Make and share this Caper Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Belgian

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4 cup tarragon or 1/4 cup white wine vinegar
3/4 cup olive oil
3 tablespoons capers, drained

Steps:

  • Combine mustard, salt, peppr, and vinegar in a small bowl.
  • Whiskk in olive oil until well blended.
  • Stir in capers.
  • Enjoy!

CAPER-PARSLEY SAUCE



Caper-Parsley Sauce image

Categories     Sauce     Fish     Garlic     No-Cook     Quick & Easy     Lemon     Parsley     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

2/3 cup olive oil
6 tablespoons drained capers
6 tablespoons chopped fresh parsley
6 anchovy fillets, chopped
1/4 cup fresh lemon juice
2 large garlic cloves, halved

Steps:

  • Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

SALSA VERDE (CAPER AND PARSLEY SAUCE)



Salsa Verde (Caper and Parsley Sauce) image

Categories     Sauce     Food Processor     Herb     Mustard     No-Cook     Vegetarian     Quick & Easy     Vinegar     Shallot     Parsley     Capers     Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

  • If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

CREAMY SHALLOT AND PARSLEY VINAIGRETTE



Creamy Shallot and Parsley Vinaigrette image

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

Provided by Mike Karam

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 9

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
1 pinch ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Steps:

  • Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g

CAPER AND LIME VINAIGRETTE



Caper and Lime Vinaigrette image

It's easy and fast. It goes well with crab cakes, a fresh light salad, or fish.

Provided by Tatiana

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 6

¼ cup olive oil
2 limes, juiced
2 tablespoons capers
2 tablespoons chopped fresh parsley
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk olive oil, lime juice, capers, parsley, garlic, salt, and pepper together in a bowl.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 2.2 g, Fat 13.6 g, Fiber 0.3 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 129.3 mg, Sugar 0.4 g

BEEF SALAD WITH CAPER & PARSLEY DRESSING



Beef salad with caper & parsley dressing image

A perfect no-fuss meal for friends with a flavoursome dressing

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 10m

Number Of Ingredients 9

bag green salad leaves , such as rocket and mizuna
175g cherry tomatoes , halved
4-5 roasted red peppers from a jar, cut into strips
8-12 slices cooked roast beef , depending on thickness
2 tbsp lemon juice
1 tbsp wholegrain mustard
1 tbsp capers , chopped if large
3 tbsp chopped parsley
5 tbsp olive oil

Steps:

  • Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
  • Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.

Nutrition Facts : Calories 628 calories, Fat 50 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.76 milligram of sodium

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Top Asked Questions

How do you make lemon and parsley salad dressing?
To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long. Heat the oven to 220C/200C fan/gas 7.
What is lemon-parsley dressing?
Brightly flavored, this lemon-parsley dressing is a fantastic flavor boost to spring and summer salads. Rather than a vinaigrette, this recipe creates an olive oil-based dressing that requires no vinegar. Instead, the olive oil is flavored with fresh parsley, lemon juice and zest, salt, pepper, and dry mustard.
What can I do with fresh parsley?
Parsley adds fresh flavour to sauces, salsas and pestos, and can be used as a garnish. Check out our recipes using parsley, from tabbouleh to pasta dishes. Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender
What can I make with parsley and shallot?
Parsley, shallot and capers make it more than an average salad and it pairs well with cooked meats A perfect no-fuss meal for friends with a flavoursome dressing This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it

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