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Nori Lemon Caper Vinaigrette (~28 Cal / 2 Tbsp)

·211 words·1 min
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A briny, bright vinaigrette that clings to fish instead of pooling on the plate. The nori crumbled into the base adds iodine, B12, and preformed DHA. The Dijon emulsifies naturally; the xanthan gives it cling. This is the dressing for fish and cruciferous vegetables.

Why these ingredients
Nori provides iodine, B12, and preformed DHA – crumble it directly into the sauce. Dulse flakes replace salt with iodine, potassium, and iron. Matcha (optional) adds EGCG antioxidants and a subtle earthy undertone.

Ingredients
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  • 1/2 sheet nori, crumbled
  • Juice of 2 lemons
  • 2 tbsp capers, finely chopped
  • 1 tbsp Dijon mustard
  • 1 clove garlic, microplaned
  • 1 tsp olive oil
  • 1 tbsp fresh parsley
  • 1/2 tsp dulse flakes
  • 1/4 tsp matcha powder (optional)
  • 1/8 tsp xanthan gum

Instructions
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  1. Crumble the nori into a mixing bowl.
  2. Add lemon juice, chopped capers, Dijon mustard, garlic, olive oil, parsley, dulse flakes, and matcha (if using).
  3. Whisk vigorously. The Dijon will emulsify the dressing.
  4. Whisk in 1/8 tsp xanthan gum until the vinaigrette tightens and clings.
  5. Transfer to a jar. Refrigerate.

Storage
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Keeps 2 weeks refrigerated. Shake or whisk before each use.