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    Home » Recipes » Uncategorized

    Walnut Vinaigrette

    Published: Aug 25, 2011 · Modified: Jan 26, 2015 by Mike Vrobel · This post may contain affiliate links · Leave a Comment

    I'm on a Walnut Vinaigrette binge, inspired by my brother-in-law, Travis. He left a bottle of walnut oil behind at our summer cottage. When I saw the bottle, I knew what I had to make. Now I'm hooked - it has replaced balsamic vinaigrette as my go-to salad dressing.

    I think of this as a "French" vinaigrette. It's a variation on a dressing Susan Hermann Loomis taught me in her cooking class in Paris*. I didn't realize quite how much of a variation until I went back to her original recipe. The original wasn't a walnut dressing…it was a hazelnut dressing. And it used red wine vinegar and thinly sliced shallots, not sherry vinegar and Dijon mustard. Oops. Sorry, Susan. Oh, well, my walnut version is quite good anyhow…
    *Did I mention that I took cooking classes in France? No? I'm going to go back there someday…

    Recipe: Walnut Vinaigrette

    Inspired by: Susan Herrmann Loomis Cooking at Home on Rue Tatin

    Cook time: 5 minutes

    Ingredients:

    • 1 tablespoons sherry vinegar
    • ½ teaspoon dijon mustard
    • pinch salt
    • ½ teaspoon fresh ground black pepper
    • 3-4 tablespoons (scant ¼ cup) walnut oil

    *For an overview of making vinaigrettes, see Vinaigrette Basic Technique
    Directions: Easy Way
    1. Whisk to blend: Whisk all the ingredients in a small bowl until creamy.

    OR:

    Directions: With Finesse
    1. Dissolve the salt: Whisk the vinegar, mustard, salt and pepper in a small bowl until the salt dissolves, about 30 seconds.

    2. Add the oil slowly: Add the oil in a slow stream, whisking until creamy and emulsified.

    Notes:
    *This is enough dressing for two heads of green leaf lettuce, a 6 ounce bag of bag salad, or about 6 cups of mesclun mix.

    *It also makes a great topping for cooked vegetables; asparagus and green beans in particular.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Vinaigrette Basic Technique
    Balsamic Vinaigrette
    Red Wine Vinaigrette

    Inspired by:
    Susan Herrmann Loomis Cooking at Home on Rue Tatin

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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