Refreshing Pistachio-Infused Vinegar Dressing with Capers
Level up your salad game with this tantalizing take on dressing, dubbed Pistachio-Caper Vinaigrette. Chef Neal Harden's creation at Pure Food and Wine in NY offers a burst of toasty flavors from pistachio oil, zesty lemon, and briny capers, making it a versatile and tasty option for various dishes. Give this quick and easy recipe a spin on your Fennel, Avocado, and Mint Salad or any other greens that tickle your fancy.
What to Grab: Grab a bottle of exotic pistachio oil, known for its multi-layered nutty flavor, from your local health food store or online. If the hunt proves futile, don't despair; pumpkin seed oil can serve as a reliable substitute.
(Yield: 1 1/4 cups, Difficulty: Easy, Total: 5 mins, Active: 5 mins)
Ingredients (8):
- Finely grated zest of 2 medium lemons
- 1/2 cup plus 1 tablespoon lemon juice (from about 2 1/2 medium lemons)
- 2 teaspoons kosher salt
- 1/2 heaping teaspoon freshly ground black pepper
- 1/4 cup drained capers in brine, minced
- 1/4 cup roasted pistachio oil
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced red onion (about 1/2 small onion)
Make Like a Pro:
- Combine lemon zest, lemon juice, salt, black pepper, and minced capers in a medium non-reactive bowl, taking care to whisk until the salt dissolves thoroughly.
- Gradually add the pistachio and olive oils to the mixture, pouring them in a thin stream while whisking constantly, to achieve a creamy consistency.
- Stir in the minced red onion before tasting and adjusting the seasoning as needed.
Craving a homemade spin on this pistachio-caper vinaigrette without the precise recipe? Here's a simple recipe that captures the essence of this flavorsome dressing:
Ingredients:
- Pistachios: 1/4 cup, toasted and finely chopped
- Capers: 2 tablespoons, rinsed of excess salt and chopped
- Olive Oil: 1/2 cup, high-quality extra virgin
- Lemon Juice or Vinegar: 2 tablespoons (lemon juice or apple cider vinegar work well)
- Garlic: 1 clove, minced
- Honey: 1 tablespoon (optional, for sweetness)
- Salt: To taste
- Black Pepper: To taste
Instructions:
- Toast the Pistachios: Toast the pistachios in a pan over low heat until aromatic. Allow them to cool slightly before chopping.
- Chop and Combine: Finely chop the toasted pistachios and the capers. In a food processor or blender, combine the chopped pistachios, capers, garlic, lemon juice or vinegar, and honey (if using). Process until well combined.
- Add Oil: With the processor running, steadily pour in the olive oil in a slow stream to emulsify the vinaigrette.
- Adjust Seasoning and Serve: Taste and adjust the seasoning with salt and black pepper as desired. This vinaigrette can elevate salads, veggies, or even be used as a sauce for grilled meats or fish.
- Pistachio oil, a multi-dimensional nutty flavor component, is vital for prepareing the tempting Pistachio-Caper Vinaigrette.
- Tossing the Fennel, Avocado, and Mint Salad with the homemade Pistachio-Caper Vinaigrette offers a delightful burst of flavors from its toastier pistachio oil, zesty lemon, and briny capers.
- In pursuit of a simpler version of the flavorsome Pistachio-Caper Vinaigrette, consider whipping up a quick, easy concoction with toasted pistachios, capers, lemon juice or vinegar, olive oil, garlic, honey, salt, and black pepper.
