RECIPE #330, DAY #521
ORIGINAL RECIPE: “Walnut Oil Vinaigrette” from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 20 minutes (most of it doing nothing)
TOOLS: A small Ball or Mason jar with a lid
COOK TYPE: None
HEALTH: Good oil on raw veggies, even with a little protein… this is a great addition to meals all winter long.
EXPERIENCE: This has long been one of my favorite dressings. I love to think of ways to pair it with seasonal veggies in the winter. Think cauliflower and broccoli, cranberries and citrus, dried fruits, nuts and seeds, cheeses (like blues, bries, and hard rinds), onion and pickled onion, beets and pickled beets, fennel, turnips, parsnip, other root veggies and potatoes (roasted or not), eggs, croutons, and heartier greens (spinach, radicchio, kale, endive, treviso, frisee).
NOTES: This will keep in the fridge for days.
You can use roasted walnut oil (as originally suggested) or not. Tastes good, although different, either way.
Of course, you can make this in a bowl and whisk it until emulsified. Old fashioned-like.
My suggested salad is: spinach, walnuts, blue cheese, and pomegranate seeds.
- In a small Ball jar, combine 1 1/2 tablespoons white wine vinegar with 2 small-diced shallots. Allow to sit for 15 minutes.
- Add 6 tablespoons walnut oil, 1 teaspoon Dijon mustard and hefty pinches of salt and pepper. Close the jar tight, then shake until the dressing is emulsified. Serve poured over your salad right before serving.
Serve with a wintery green salad, or even some roasted veggies. Serve also with
*Recipe changed from the original.