Parsley & Caper Dressing Recipe

Introduction

This vibrant parsley and caper dressing is a fresh, zesty addition to grilled lamb chops and roasted potatoes. It combines tangy capers with bright parsley and a hint of mustard for a lively, flavorful sauce that’s quick to prepare.

Ingredients

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

Instructions

1. Step 1: Finely chop the capers and parsley by hand.
2. Step 2: Place the chopped capers and parsley into a bowl. Stir in the Dijon mustard, olive oil, and red wine vinegar until fully combined. For a smoother dressing, place all ingredients in a mini chopper and blitz to your desired texture.
3. Step 3: Serve the dressing alongside lamb chops and potatoes for a fresh, tangy finish.

Tips & Variations

• For a creamier dressing, add a spoonful of Greek yogurt or mayonnaise.
• If you prefer less acidity, reduce the red wine vinegar to 2 teaspoons.
• Fresh lemon juice can be used instead of red wine vinegar for a brighter flavor.

Storage

Store the dressing in an airtight container in the refrigerator for up to three days. Stir well before serving, as ingredients may separate. This dressing can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried parsley instead of fresh?

Fresh parsley is best for this dressing to keep the bright, fresh flavor. Dried parsley will not provide the same vibrancy and texture.

Can I prepare this dressing in advance?

Yes, you can make the dressing up to three days ahead and keep it refrigerated. Just give it a good stir before serving.

Parsley & Caper Dressing Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

A vibrant and tangy Parsley & Caper Dressing that perfectly complements lamb chops and potatoes. Made with fresh parsley, briny capers, Dijon mustard, olive oil, and red wine vinegar, this easy-to-make dressing can be hand-chopped for a rustic texture or blitzed smooth in a mini chopper. It offers a fresh, zesty flavor to elevate any meat or vegetable dish and keeps well refrigerated for up to three days.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 6 servings (2 tablespoons each) 1x
• Category: Dressing
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Ingredients

• 2 tbsp capers, drained
• Small bunch of flat-leaf parsley (about 1/2 cup chopped)
• 2 tsp Dijon mustard
• 4 tbsp olive oil
• 1 tbsp red wine vinegar

Instructions

1. Chop Capers and Parsley: Finely chop the drained capers and the flat-leaf parsley by hand using a sharp knife, ensuring an even, fine texture to build a fresh and flavorful base for the dressing.
2. Combine Ingredients: Place the chopped parsley and capers into a mixing bowl. Add the Dijon mustard, olive oil, and red wine vinegar.
3. Mix the Dressing: Stir all the ingredients together thoroughly until well combined and emulsified. Alternatively, for a smoother consistency, add all ingredients to a mini chopper and blitz until you reach your preferred texture.
4. Serve and Store: Use the dressing immediately with lamb chops and potatoes to enhance their flavors or refrigerate in an airtight container. The dressing will keep chilled for up to three days.

Notes

• For a more rustic texture, chopping by hand is recommended.
• You can adjust the amount of olive oil or vinegar based on personal taste preferences.
• Keep the dressing refrigerated and use within three days for best flavor and freshness.
• This dressing pairs exceptionally well with grilled or roasted meats and vegetables.

Keywords: parsley dressing, caper dressing, no-cook dressing, lamb accompaniment, Mediterranean dressing, vinaigrette, fresh herb sauce