Nigella Crisp Green Salad with Parsley and Capers Recipe

This refreshing Nigella Crisp Green Salad is made with crisp Romaine lettuce, salty capers, fresh flatleaf parsley, and a unique vinaigrette containing apple cider vinegar. The result is a bright and zesty side dish that offers a perfect crunchy texture and a tangy flavor profile. It is perfect for balancing out rich main courses like pasta or roast chicken, serving enough for 4 to 6 people.

Nigella Crisp Green Salad Ingredients

For the Dressing:

• 1 teaspoon brine from the caper jar
• 1 teaspoon raw apple cider vinegar
• 1 teaspoon Moscatel vinegar (or white wine vinegar)
• 4 tablespoons (60ml) extra virgin olive oil

For the Salad:

• 3–4 Dolce Romana lettuce heads (or 2–3 Romaine hearts)
• 4 tablespoons drained capers (preferably Nonpareilles)
• 4 tablespoons freshly chopped flatleaf parsley
• 1/2 teaspoon Maldon salt (or flaky sea salt)

How To Make Nigella Crisp Green Salad

1. Make the dressing: Measure the caper brine, apple cider vinegar, Moscatel vinegar, and olive oil into a small jar with a tight-fitting lid. Secure the lid and shake the jar vigorously until the dressing is well mixed and emulsified.
2. Prepare the lettuce: When you are ready to eat, get a very large mixing bowl. Roughly tear the lettuce leaves into generous bite-sized pieces and drop them into the bowl.
3. Season and toss: Sprinkle the salt, most of the chopped parsley, and most of the drained capers over the lettuce. Give the dressing jar another good shake. Pour just under half of the dressing over the leaves.
4. Mix thoroughly: Toss the salad patiently for a little longer than you think is necessary to ensure every leaf is coated. Add more dressing only if needed.
5. Serve: Transfer the salad to a serving bowl. Sprinkle the remaining capers and parsley over the top and serve immediately.

Recipe Tips

• Dry the Greens: Ensure your lettuce is completely dry after washing. If the leaves are wet, the dressing will slide right off, and the salad will become soggy instead of crisp.
• Don’t Overdress: The recipe makes enough dressing for two salads. Start with less than half of the dressing and taste as you go. You want the leaves coated, not swimming in oil.
• Vinegar Substitutes: If you cannot find Moscatel vinegar, you can use a good quality white wine vinegar or champagne vinegar. The goal is a slightly sweet and acidic balance.
• Toss Patiently: The instruction to toss “patiently” is key. Taking an extra minute to toss ensures the salt dissolves and the acidity is distributed evenly, making every bite flavorful.

What To Serve Nigella Crisp Green Salad

This salad is designed to be a “palate cleanser,” meaning it cuts through rich and heavy flavors. It pairs beautifully with creamy pasta dishes like Carbonara or Alfredo. It is also excellent alongside a heavy roast dinner, steak, or savory pies. For a lighter meal, serve it with a slice of quiche or grilled fish.

How To Store Nigella Crisp Green Salad Leftovers

• Refrigerate: Once the salad is dressed, it does not store well as the acid will wilt the lettuce. However, you can store the undressed lettuce in a container for 2-3 days. The leftover dressing can be stored in its jar in the refrigerator for up to 1 week.
• Freeze: Do not freeze this salad. Lettuce becomes mushy and unappetizing when frozen.

Nigella Crisp Green Salad Nutrition Facts

Serving Size: 1 serving

• Calories: 90 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 250mg
• Total Carbohydrate: 2g
• Dietary Fiber: 1g
• Sugars: 0.5g
• Protein: 1g

Frequently Asked Questions

• Can I make this salad ahead of time? You can wash and tear the lettuce and make the dressing ahead of time. However, do not combine the dressing with the leaves until just before you serve it, or the salad will lose its crunch.
• What are Nonpareilles capers? Nonpareilles are the smallest size of capers (up to 7mm). They are generally considered to have the best texture and flavor, being firm and delicate rather than mushy.
• Can I use a different type of lettuce? Yes. While Romaine or Dolce Romana provides the best “snap,” you can use Little Gem lettuce or even Iceberg lettuce if you want maximum crunch. Avoid soft lettuces like spinach or arugula for this specific recipe.

Try More Nigella  Lawson Recipes:

• Nigella Bean and Courgette Salad
• Nigella Asparagus, Radish and New Potato Salad
• Nigella Rice Salad​ Recipe

Nigella Crisp Green Salad with Parsley and Capers

Author: Clara Bennett Cooking Method:Tossing Cuisine:British Courses:Salads

Difficulty:BeginnerPrep time: 10 minutesCook time: minutesRest time: minutesTotal time: 10 minutesServings:6 servingsCalories:90 kcal Best Season:Summer

Description

The Nigella Crisp Green Salad is a vibrant side dish featuring crunchy Romaine lettuce, briny capers, and aromatic flatleaf parsley. It is finished with a simple homemade vinaigrette using apple cider and Moscatel vinegars.

Ingredients

For The Dressing:

• 1 teaspoon brine from the caper jar
• 1 teaspoon raw apple cider vinegar
• 1 teaspoon Moscatel vinegar
• 4 tablespoons (60ml) extra virgin olive oil

For The Salad:

• 3 – 4 Dolce Romana lettuce (depending on size) or 2 – 3 Romaine hearts or other lettuces of your choice
• 4 tablespoons drained (preferably Nonpareilles) capers from a jar
• 4 tablespoons freshly chopped flatleaf parsley
• ½ teaspoon Maldon salt

Instructions

1. Make dressing: Shake all dressing ingredients in a jar until mixed.
   
2. Prep salad: Tear lettuce into a large bowl. Add salt, most parsley, and most capers.
   
3. Toss: Add half the dressing and toss well.
   
4. Serve: Garnish with remaining capers and parsley.

Keywords:Nigella Crisp Green Salad with Parsley and Capers