Kokkari Dressing

Kokkari Dressing
Staff Writer
Whole Fish

Sara Remington

Whole Fish

 

We put this dressing in a squeeze bottle and drizzle it on virtually everything that comes off the restaurant’s spit or grill: dry-aged rib-eye steak, lamb chops, chicken, whole fish, shellfish, even grilled vegetables. The capers, garlic, oregano, and lemon impart an instantly recognizable Greek taste. To keep the dressing fresh and vibrant, we combine all the ingredients except for the lemon juice in the morning. Then, in small batches as needed throughout the day, we whisk in the lemon juice. You can do the same at home if you need to prepare the dressing ahead.

Ingredients

  • 6  tablespoons  extra-virgin olive oil
  • 2  tablespoons  fresh lemon juice
  • 2  teaspoons  capers, rinsed and minced
  • 2  teaspoons  minced shallot
  • 1  teaspoon  minced garlic
  • 1  teaspoon  fresh flat-leaf parsley
  • 1/2  teaspoon  chopped fresh oregano
  • 1/4  teaspoon  dried wild Greek oregano, crumbled
  • Sea salt and freshly ground black pepper

Directions

In a small bowl, whisk together the olive oil, lemon juice, capers, shallot, garlic, parsley, and fresh oregano. Add the dried oregano and whisk in salt and pepper to taste.

Nutritional Facts

Total Fat
23g
33%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
39µg
43%
Calcium, Ca
8mg
1%
Choline, total
2mg
0%
Folate, total
4µg
1%
Magnesium, Mg
3mg
1%
Phosphorus, P
6mg
1%
Selenium, Se
1µg
2%
Sodium, Na
34mg
2%
Water
13g
0%

Dressing Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Dressing Cooking Tip

Make sure you shake the vinaigrette thoroughly before serving or you'll get all the oil off the top and none of the flavor.

Dressing Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.