RECIPE #431, DAY #598
ORIGINAL RECIPE: “Walnut Oil Vinaigrette,” from Deborah Madison’s Vegetarian Cooking for Everyone*
TIMING: 20 minutes, with 5 of it work
TOOLS: Either a small bowl and whisk, or a Mason jar with lid
COOK TYPE: None
HEALTH: This is a great dressing to throw on some fresh–or even roasted–vegetables. Period.
EXPERIENCE: I was amazed when, newly-married and newly-vegetarian, I tried a few recipes for making my own salad dressing. How easy! How fast! And how delicious! Never again will I buy dressing! I mean, why would I?!
Okay, so I still buy bottled dressing all the time, especially since I could eat Annie’s Woodstock or TJ’s Sriracha Ranch off a shoe, any day. But it is now demystified for me, and it should be for you, too. So unintimidating, to whip up your own excelled salad dressing, on the fly.
NOTES: You can, of course, make this with other oils of vinegars, but then it’s just not walnut dressing. You can also toss with different greens and accompaniments than I suggest.
Instead of whisking this together to emulsify, you can put it all in a small Mason jar, do up the lid, and shake really well.
- In a small bowl, combine 1 1/2 tablespoons white wine vinegar, 2 minced shallots, and 1/4 teaspoon salt. Let sit for 15 minutes.
- Whisk in 6 tablespoons walnut oil and 1 teaspoon Dijon mustard until dressing is thick and uniform. Taste for salt and pepper.
Serve with spinach and arugula with walnuts, blue cheese, and dried cranberries. This makes a great winter salad.
LEFTOVER IDEAS: This will keep, capped in the fridge, for quite some time. If you tossed your salad with it, however, it won’t really last at all. To serve the dressing, let come to room temperature, shake it up, and serve.
*Recipe changed from the original.