Niçoise Dressing
Classic, punchy, emulsified in a jam jar in twenty seconds. The Dijon isn't just for tang — it's the emulsifier that stops the whole thing splitting back apart on the plate.
why it works
Extra virgin olive oil is loaded with monounsaturated fats and polyphenols, and this is a dressing where it's the main event rather than an afterthought. No cream, no mayonnaise, nothing industrial.
Ingredients
- 4 tbsp extra virgin olive oil
- 1.5 tbsp red wine vinegar, or fresh lemon juice
- 1 tsp Dijon mustard
- 1 small clove garlic, finely minced or grated
- pinch of sea salt and freshly cracked black pepper
- optional: ½ tsp dried oregano, or chopped parsley or chives
Method
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Put everything into a small jam jar, screw the lid on tight, and shake vigorously for 15–20 seconds until it turns smooth, creamy and fully emulsified.
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If you'd rather do it in a bowl, whisk the vinegar, Dijon, garlic, salt and pepper together first, then slowly drizzle in the olive oil while whisking constantly.
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Go easy — this is punchy enough that you only need a tablespoon or so per portion. Drizzle it over greens, couscous and chicken right before serving rather than dressing anything in advance.
remix
- Lemon juice instead of red wine vinegar for something brighter
- Half a teaspoon of dried oregano, or finely chopped fresh parsley or chives
- A teaspoon of honey if you want it less austere
- Excellent over grain bowls, not just salad
- Makes enough for four to six servings and keeps a week in the fridge