The Food Labs Walnut Vinaigrette

THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE

The Food Lab's Walnut Vinaigrette Recipe image

This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust bitter greens, such as radicchio, endive, or frisée.

Provided by J. Kenji López-Alt

Categories Condiments and Sauces Dressings and Vinaigrettes Sauce

Time 5m

Number Of Ingredients 11

Ingredients

2 ounces (about 1/2 cup) walnuts, toasted and roughly chopped
3 tablespoons (45ml) sherry vinegar
1 tablespoon (15ml) water
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) honey
1 small shallot, minced or grated on a Microplane (about 1 tablespoon)
1/2 cup (120ml) extra-virgin olive oil
1/4 cup (60ml) canola oil
1 teaspoon (5ml) walnut oil (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

Nutrition Facts : Calories 160 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 87 mg, Sugar 2 g, Fat 17 g, ServingSize Makes about 1 1/2 cups (360ml), UnsaturatedFat 0 g

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.

WALNUT VINAIGRETTE

Walnut Vinaigrette image

Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds

Number Of Ingredients 4

Ingredients

3 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
3/4 cup plus 2 tablespoons walnut oil
Coarse salt and freshly ground pepper

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.