French Walnut Oil Vinaigrette Recipes

FRENCH WALNUT OIL VINAIGRETTE

French Walnut Oil Vinaigrette image

Absolutely delicious and you can make this fresh dressing in minutes. The walnut oil may seem expensive but compare to what you are paying for bottled dressing that contains chemicals! From La Tourangelle.

Provided by FLKeysJen

Categories Salad Dressings

Time 3m

Yield 2 lunch salads, 2 serving(s)

Number Of Ingredients 4

Ingredients

4 tablespoons roasted walnut oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt

Steps:

Combine all ingredients.
Shake and enjoy! A little goes a long way.

SHERRY-WALNUT OIL VINAIGRETTE

Sherry-Walnut Oil Vinaigrette image

Categories Salad Nut No-Cook Vegetarian Salad Dressing Vinegar Walnut Vegan Gourmet

Number Of Ingredients 4

Ingredients

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup walnut oil

Steps:

Combine the vinegar, mustard, and salt. Whisk in the oil.

BASIC FRENCH VINAIGRETTE

Basic French Vinaigrette image

Provided by Kemp Minifie

Categories No-Cook Vegetarian Quick & Easy Salad Dressing Vegan Shallot

Yield Makes about 1/2 cup

Number Of Ingredients 6

Ingredients

2 tablespoons finely chopped shallots
2 tablespoons red- or white-wine vinegar
1/4 teaspoon fine sea salt, or to taste
2 teaspoons Dijon mustard
4 to 6 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste

Steps:

In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

WALNUT VINAIGRETTE

Walnut Vinaigrette image

Provided by Food Network

Categories side-dish

Time 20m

Yield about 2 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup (4 ounces) walnuts, lightly toasted (see Note)
1 cup water
1/2 cup sherry vinegar
2 tablespoons minced shallots
2 teaspoons fine sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
1/2 cup imported walnut oil

Steps:

Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

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