Salad Dressing with Nasturtium Capers
I have used the nasturtium capers in a pasta and a potato salad, but didn’t get around to posting about them. Here’s how I used them in a salad dressing:
3/4 cup buttermilk
1/4 cup sour cream
1/2 t dried oregano
1/2 t dried parsley
1 t fresh chopped chives
1 clove garlic pressed and minced, and the juice thereof
2 T lime juice
2 T nasturtium capers
1/4 t or to taste cracked green peppercorns (which I picked because I thought they’d make a nice pairing with the nasturtium capers, but your favorite pepper blend will do)
I combined the buttermilk and sour cream with a whisk, then added the lime juice. I pressed the garlic clove over the mixture and then minced the remains as finely as I could and stirred them in, but you could probably food process it if you have one of those. Then I added the spices and whisked those in, and finally the capers. The order doesn’t matter much but that’s how I did it.
This is a tasty variation on a ranch dressing theme that can be used as a dip or spread too. It can be thinned with water or lime juice or thickened with a couple of tablespoons of mayonnaise depending on your application. This was tasty on a green salad, even better in pasta salad with veggies. The nasturtium capers provide little bursts of salty, peppery crunch.