Pistachio Vinaigrette Food
ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE
For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.
Provided by Alejandro Junger
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
- Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.
AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE
This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
- PISTACHIO OIL VINAIGRETTE:
- Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup
PISTACHIO VINAIGRETTE
Yield makes about 3/4 cups
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.
ARCTIC CHAR WITH PISTACHIO ORANGE VINAIGRETTE
This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.
Provided by Shelley Wiseman
Categories Citrus Fish Fruit Nut Broil Quick & Easy Wheat/Gluten-Free Dinner Lunch Orange Tree Nut Pistachio Seafood Healthy Gourmet Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
- Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
- Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
- Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
- Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
More about "pistachio vinaigrette food"
PISTACHIO VINAIGRETTE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 10 minsServings 1
- Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.
- Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.
ENDIVE-AND-GRAPEFRUIT SALAD WITH PISTACHIO VINAIGRETTE
From foodandwine.com
Author Hugh AchesonTotal Time 1 hr
- In a small saucepan, combine the rice vinegar with the water and sugar and bring just to a boil. Add the onion and let cool completely, about 1 hour. Drain.
- In a large bowl, whisk both oils with the cider vinegar and mustard. Stir in the 1 tablespoon of crushed pistachios and the chives, then season with salt and pepper.
- Using a sharp knife, remove the skin and bitter white pith from the grapefruit. Cut in between the membranes to release the grapefruit sections into the large bowl. Add the endives, parsley, tarragon and 1/2 cup of the pickled onion and toss well. (Reserve the remaining pickled onion for another use.) Season the salad with salt and pepper. Pile the salad on plates, garnish with crushed pistachios and serve right away.
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