French Walnut Oil Vinaigrette Food

CLASSIC FRENCH VINAIGRETTE

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

BASIC FRENCH VINAIGRETTE

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.

FRENCH WALNUT OIL VINAIGRETTE

Steps:

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

WALNUT VINAIGRETTE

Steps:

• Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
• Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.

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.

LEMON WALNUT VINAIGRETTE

Steps:

• Measure all the ingredients into a container. Shake the contents vigorously.
• The vinaigrette keeps in the fridge for a week.
• Bring to room temperature and shake vigorously again before using.

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.

BASIC FRENCH VINAIGRETTE

Steps:

• In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

FRENCH VINAIGRETTE

Steps:

• In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.
• Whisk in the Dijon mustard and olive oil.
• Taste. If too sharp, add more olive oil and salt.

FRENCH DRESSING OR BASIC VINAIGRETTE

Steps:

• In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Mustardy French Dressing.
• Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
• Onion or Garlic French Dressing.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• French Dressing with Fresh Herbs.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Curried French Dressing.
• Add 1 teaspoon curry powder and blend well.
• Cream French Dressing.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Fruit Salad French Dressing.
• Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
• Blue Cheese Dressing.
• Add 3 tablespoons crumbled blue cheese. Blend well.
• Cumberland Dressing.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
• Chiffonade Dressing.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.

WALNUT OIL VINAIGRETTE

Steps:

• Combine all ingredients, stirring with a whisk.
• Store in fridge for up to 1 week.