Roasted pine nut & caper vinaigrette
Here’s the second recipe in our #DressUpForSummer recipe collection, written for Suffolk friends, Aspall. Let’s think more boldly when it comes to dressings - bolder flavours, and wider applications!
Missed the first dressing in this summer series? Find our creamy all-purpose dressing here.
This vinaigrette is wonderfully chunky in texture - it’s part pesto, in a way - and it’s packed with umami flavour. It’s a real powerhouse on side salads, particularly those with more robust or bitter leaves such as chicory, and it’s especially great when used to dress warm dishes such as pasta salads. A little heat helps to unlock the full flavour of the garlic, anchovies and toasted pine nuts which brings everything to life.
If you wish to keep this dressing vegan simply omit the anchovies and add a few more pine nuts and capers. This dressing will happily keep in your fridge for up to 5 days in a clean glass jar.
Prep time: 5 minutes
Cook time: 10 minutes
This recipe yields 360 ml or approximately 12 servings (1 serving = 2 tbsp)
Ingredients :
85 ml (⅓ cup) Aspall white wine vinegar
160 ml (½ cup + 3 tbsp) olive oil
4 anchovies
1 clove garlic
4 heaped tbsp (48 g) pine nuts
4 heaped tbsp (48 g) baby capers
½ tsp flaky sea salt
Method:
Preheat the oven to 180 degrees and once hot toast the pine nuts for 6-8 minutes until golden. Allow to cool.
Peel the garlic clove and finely mince with a microplane or hand grater.
Finely chop the anchovies.
Pop the Aspall’s white wine vinegar, olive oil, anchovies, garlic, and sea salt in a small jug blender or nutribullet and whizz until smooth and emulsified.
Now add in the toasted pine nuts and capers, and whizz again very briefly leaving plenty of texture. Note, if you prefer to make this dressing by hand, all the elements can be finely chopped and stirred together.
Transfer the dressing into a spotlessly clean glass jar; it will keep in the fridge for up to 5 days.
