Lemon-Herb Dressing
Shallot softened in lemon juice, stirred with zest, a heap of parsley, olive oil, and a pinch of chile, for spooning over sardines, fish, and vegetables.
Why you'll love Lemon-Herb Dressing
This is the dressing from Herb-Dressed Sardines, scaled up so you have a jar ready. It sits somewhere between a vinaigrette and a salsa verde: more parsley than you expect, a sharp hit of lemon, and just enough olive oil to carry it. Along the Portuguese coast, oily fish like sardines are eaten with this kind of bright, green finish, because acid and fresh herbs cut through richness.
The shallot goes into the lemon juice first and sits for 5 minutes. The acid softens its raw bite and brings out its sweetness, so the shallot tastes mild and juicy by the time the herbs go in. The zest carries the lemon's aromatic oils, which live in the peel, so the dressing smells as lemony as it tastes.
It runs equal parts lemon and olive oil, which makes it right for rich foods: tinned sardines or mackerel, salmon, lamb chops, or a couple of soft eggs. It is written unsalted, because the tinned fish it was made for brings its own salt.
Quick overview: This Lemon-Herb Dressing comes together in 15 min and makes 8 servings, each 2 tablespoons (makes about 1 cup).
Ingredients
- 2 tsp finely grated lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice (from the same 2 lemons)
- 2 small shallots, finely minced (about 1/3 cup)
- 3/4 cup finely chopped flat-leaf parsley (from about 1 large bunch)
- 1/4 cup olive oil
- 1/4 tsp red pepper flakes
- freshly ground black pepper, about 1/4 tsp
Instructions
- Zest, then juice the lemons: Grate the zest from the lemons on a fine grater, taking only the yellow layer, since the white pith underneath tastes bitter. Then halve and squeeze them. Zesting comes first because a whole, firm lemon is much easier to grate.
- Mince the shallot: Peel the shallots and mince them as finely as you can, into pieces about the size of a peppercorn. Fine pieces soften all the way through in the lemon and spread into every spoonful.
- Soften the shallot: Stir the shallot into the lemon juice in a small bowl and let it sit for 5 minutes. The acid tames the shallot's sharp sulfur bite and leaves it sweet and crisp.
- Chop the parsley: While the shallot sits, strip the parsley leaves from the thick stems and chop them fine with a sharp knife. A sharp blade cuts the leaves cleanly, so they stay bright green and dry.
- Stir it together: Stir the zest, parsley, olive oil, red pepper flakes, and black pepper into the shallot and lemon. It should look loose and spoonable and thick with herbs.
- Rest and spoon: Let it stand for 5 minutes so the parsley takes up some of the lemon, then stir again and spoon it over the dish. Stir each time you serve, since the oil rises to the top.
Storage and leftovers
Keep the dressing in a sealed jar in the refrigerator for up to 2 days. The lemon slowly dulls the parsley's color, so it looks brightest and tastes freshest the day you make it.
Let it sit at room temperature for 10 minutes before serving so the olive oil loosens, then stir it well.
Variations
- With olives: Stir in 1/4 cup chopped Kalamata olives for a salty, briny version.
- Capers: Add 1 tablespoon chopped capers with the parsley.
- Fresh chile: Use 1 minced fresh red chile or jalapeño in place of the red pepper flakes.
- Mint: Replace a quarter of the parsley with chopped fresh mint, which suits lamb especially.
Notes and tips
- On the sardines: About 1/4 cup dresses one tin of sardines, which is the amount the Herb-Dressed Sardines recipe makes for two.
- Salt for unsalted foods: Over fresh fish, chicken, eggs, or vegetables, stir a pinch of salt into the portion you are using. Tinned fish is already salted, which is why the batch is written without it.
- Use flat-leaf parsley: Flat-leaf parsley has a fuller flavor and a softer texture than curly parsley.
- Dry the herbs well: Wash and spin the parsley dry before chopping. Wet leaves turn to mush on the board and water down the dressing.
Nutrition and mindful eating
- Parsley used by the cupful turns from a garnish into a vegetable, bringing vitamin K, vitamin C, and a clean, green flavor to the plate.
- Lemon juice and zest bring brightness that makes rich, oily fish taste lighter, and olive oil is the fat that carries the flavor of the herbs.
- Spooned over sardines, mackerel, or salmon, this dressing sits beside omega-3 fats and protein, a combination that keeps a snack or meal satisfying for hours.
- As you eat, notice how the lemon and parsley cut through the richness of the fish so each bite tastes fresh, and pay attention to how long a small plate of fish with this dressing holds you before you feel hungry again.
Frequently asked questions
Have a question about this Lemon-Herb Dressing? Start here, with the questions people ask most.
Can I make it in a food processor?
Hand chopping gives the best result. A few short pulses in a processor work in a pinch, but the blade bruises parsley quickly, so the dressing turns darker and more like a paste.
Should I add salt?
For tinned sardines, mackerel, or anchovies, use it as written, since the fish is salted. For fresh fish, chicken, eggs, or vegetables, stir in a pinch of salt.
Can I use dried parsley?
Use fresh. The bright, grassy flavor of fresh parsley is what this dressing is built on.
What else can I put it on?
Grilled or roasted salmon, lamb chops, shrimp, soft-boiled eggs, sliced tomatoes, or cucumber rounds.
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