This salad dressing is just like tartar sauce, except it’s thinned out to a dressing consistency. Perfect on any salad with sturdy lettuce.
Eat this Tartar Dressing on a salad made of romaine lettuce, red leaf lettuce, baby gems, or radicchio. It’s zesty and briny, with chunks of dill pickles and capers mixed with fresh dill and garlic, lemon juice, mayonnaise, and olive oil. Doesn’t that sound amazing?
If you need a dish to serve this on, try my Salmon Salad with Crispy Potatoes. The Tartar Dressing goes perfectly with the slow roasted salmon and potatoes. You can also serve it with these Artichokes, substituting it for the onion dip.
Ingredient Notes:
- Dill – This is the best herb for this dressing. BUT if you cannot find it or absolutely hate it, parsley or chives will do.
- Garlic – Fresh garlic is great here. I grate it using a microplane.
- Mayonnaise – Feel free to use whatever mayonnaise you’d like, including homemade.
- Lemon – All lemons are different sizes, so use your sense of taste. If you think it needs a little more acidity, use an extra squeeze of lemon.
- Extra-Virgin Olive Oil – The better the quality olive oil you use, the better your dressing will come out. Don’t skimp here.
Tartar Dressing
Ingredients
- 3 tablespoons minced pickles
- 2 tablespoons capers minced
- 1 tablespoon minced dill
- 1 garlic clove grated
- ½ cup mayonnaise
- 1 lemon juiced
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Place all the ingredients aside from the olive oil in a medium mixing bowl and stir to combine. While whisking, slowly drizzle in the olive oil until emulsified. Season with Kosher salt and freshly ground black pepper, to taste.
Notes
Tartar Dressing can be stored in an airtight container in the refrigerator for up to 5 days
Tried this recipe?Let us know how it was!
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