Hazelnut Oil Vinaigrette Food

CITRUS VINAIGRETTE WITH HAZELNUT OIL

Steps:

• Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds.
• Whisk in the oils, then the herbs.
• Taste, and adjust any of the ingredients if necessary.
• The dressing should be fresh and sparkly.

MARTHA'S FAVORITE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid. Secure lid and shake vigorously until thickened. Refrigerate up to 3 days (shake vigorously before each use.)

LEMON HAZELNUT VINAIGRETTE

Steps:

• If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
• Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
• If using gelatin, allow to "bloom" in ice water.
• Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
• Strain the vinaigrette through a chinois, cover, and chill until serving.
• Garnish with chives.

HAZELNUT OIL VINAIGRETTE

Steps:

• In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
• Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
• Season with salt and pepper to taste.
• Whisk again just before serving.