Walnut Oil Vinaigrette @ The Geeks Recipe Database
Home 28 March 2024
Walnut Oil Vinaigrette
Ingredients

My walnut oil still comes from a charming old bee keeper in Stirling Rawdon who sells it in individual Perrier bottles, pressed from his own nut production. Walnut oil is one of my favorites of all to use in the kitchen. Nutty and delicate, fragrant and fragile, it has to be used quickly. Once I get mine, I use it up, lickety split. It took me a while to find this particular oil from this particular man, the kind that you taste and a little spot in your mind brightens and says - Oh THIS is walnut oil! In that way, it changes your life. I suggest you make a little place in your heart for walnut oil, then find just the right one where you live.

I use this precious oil fresh in pancakes, any and all kinds of baked breads, wherever you might use a nice green olive oil. In pizza dough, drizzled on pasta, on grated carrots, on a salad graced with blue cheese. It can be used in place of sesame oil in your favorite sauce for Beijing cold noodles, and on the season's very last sigh of endives chopped raw with cracked walnuts. Walnut oil is good even just for dipping fresh bread with some sea salt. A vinaigrette seasoned with virgin walnut oil is one of the very best ways to heighten the delicate flavors of spring and add a touch of something new.

- For one salad for two. Double or triple this recipe as necessary for larger salads.

1 tablespoon of fresh first pressed walnut oil.
2 tablespoons of neutral oil (whatever is your favorite, but make sure it is neutral so it won't compete with the fresh nutty taste of the walnut oil)
1/2 teaspoon strong prepared dijon mustard
1/2 teaspoon sea salt
1 tablespoon Banyuls vinegar
1/2 teaspoon pepper or 6 salt-brined green peppercorns

Cooking Instructions

Mix the oils together in a small bowl, and whisk in the salt and Dijon mustard. Add the vinegar, and then the pepper, whisking to make a salad dressing that slightly thickens. If you're using the green peppercorns, mince them small or put them whole in the dressing and then give it a quick pulse with the stick blender. You can also just add them whole if you like pepper. I enjoyed this sauce today on a spinach salad, sprinkled with a few toasted sesame seeds. If you only use a little, know that it keeps for a few days in a tighly fitted jar in the refrigerator.

by Chef Hogan
Walnut Oil Vinaigrette

Walnut Oil Vinaigrette

Walnut Oil Vinaigrette
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