Walnut Vinaigrette Recipes

THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE

Steps:

• Combine walnuts, vinegar, water, mustard, honey, and shallot in a medium bowl and whisk together. To keep it from moving, set bowl inside a heavy medium saucepan lined with a dish towel. Whisking constantly, slowly drizzle in olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in walnut oil, if using. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.

GARDEN SALAD WITH WALNUT VINAIGRETTE

Steps:

• To prepare dressing, puree all ingredients in a small blender or food processor until smooth. Cover and refrigerate until ready to serve. (May be prepared several days ahead.)
• Place greens, walnuts, tomatoes and onion in a large bowl and drizzle with dressing; toss well to coat. Season with pepper and serve immediately.

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
• Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
• Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
• Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
• To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

25 EASY WAYS TO USE WALNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a walnut recipe in 30 minutes or less!

DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING

Steps:

• Place all ingredients in a high speed blender or food processor.
• Blend until well combined.

FRENCH WALNUT OIL VINAIGRETTE

Steps:

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

STEAMED CAULIFLOWER WITH WALNUT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
• Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
• Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
• Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.

WALNUT VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.

WALNUT VINAIGRETTE

Steps:

• Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.

MAPLE WALNUT VINAIGRETTE RECIPE

Steps:

• Place all ingredients in a blender and pulse several times to mix together and emulsify.

WALNUT VINAIGRETTE

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.