Delicious Niçoise Salad Dressing Recipe
This Niçoise Salad Dressing recipe is not only perfect for a traditional Niçoise salad, but it also makes a delightful vinaigrette that can enhance a variety of grain and green salads. It’s light yet packed with flavor, making it a versatile addition to your kitchen arsenal.
Having learned this recipe as a teenager during a study abroad program in the beautiful French Riviera, I’ve been crafting this dressing ever since. While it shines in pairing with Salade Niçoise, it has become a staple in my fridge for all occasions!
Why Make This Recipe
- Quick and easy to prepare—just takes 5 minutes!
- Light yet flavorful, making it a delightful complement to many dishes.
- Excellent on salads, and can also be drizzled over steamed vegetables or hard-boiled eggs.
🥗 Ingredients
- Shallot: Adds a subtle oniony flavor. You can swap it with minced red or white onion if preferred.
- Champagne or White Wine Vinegar: I recommend Champagne vinegar for its unique flavor, but white wine vinegar will also work well.
- Dijon Mustard: A generous amount enhances the dressing’s flavor; feel free to adjust according to your taste!
- Herbes de Provence: This herbal blend usually contains thyme, savory, marjoram, lavender, rosemary, and bay leaf. Keep a jar handy for that delightful French touch. Alternatively, you could use Italian seasoning or individual herbs.
- Olive Oil: Opt for high-quality extra-virgin olive oil to enhance your dressing’s flavor.
🍽️ Instructions
- Peel and finely chop the shallot until you have about two tablespoons of chopped shallot.
- In a small bowl, combine the champagne vinegar, Dijon mustard, chopped shallots, and Herbes de Provence, whisking until smooth.
- Gradually whisk in the olive oil until the mixture is well combined.
- Add salt and freshly ground black pepper to taste.
- Give it a taste test and adjust the seasoning with additional herbs, salt, or pepper as desired.
🧐 Recipe FAQs for Niçoise Salad Dressing
Absolutely! This vinaigrette keeps well in an airtight container in the refrigerator for about two weeks. I recommend using a mason jar for easy storage—just give it a good shake before using!
The ingredients can vary widely, but my go-to recipe includes steamed new potatoes, green beans, canned tuna, cherry tomatoes, black olives (preferably Niçoise olives), anchovy fillets, and hard-boiled eggs.
👩🍳 Expert Tips
If you enjoy a sweeter dressing, whisk in a teaspoon of sugar or honey for added depth.
Remember to incorporate the olive oil gradually; if you add it all at once, the vinaigrette won’t emulsify properly.
Once you’ve created this vinaigrette, the possibilities are endless! Try it with Mediterranean salads, French-inspired dishes like Asparagus with Eggs, or grain bowl options such as Quinoa Chickpea Salad.
Other Delicious Salad Dressings
Creating your own salad dressings not only enhances your meals but is also a cost-effective way to avoid unwanted ingredients. If you enjoyed this recipe, consider trying other homemade options:
📖 Recipe
Yield
Serves 4
Prep Time
5 minutes
Total Time
5 minutes
Description: This Niçoise Salad Dressing recipe is perfect for traditional Niçoise salads and makes an easy, delicious vinaigrette for various salads.
Nutrition Information
- Calories: 257
- Total Fat: 27g
- Saturated Fat: 4g
- Trans Fat: 0g
- Unsaturated Fat: 23g
- Cholesterol: 0mg
- Sodium: 227mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 0g
Note: Nutrition information is a general estimate provided for reference.
Frequently Asked Questions
Yes, if you cannot find shallots, feel free to use minced red or white onions, keeping in mind that they have a more potent flavor.
Yes, this dressing is naturally vegan since it doesn’t contain any animal products.
Absolutely! Infused olive oils can add a unique flavor. Try garlic or herb-infused olive oils for a twist on this classic dressing.
If you’re looking for a lighter option, consider using more vinegar and less oil, or substitute part of the olive oil with water or vegetable broth.
Store any leftover dressing in a sealed container in the refrigerator for up to two weeks. Just shake vigorously before using as it may separate over time.
