This is a dressing that an old chef and I played with quite a bit. This is a light, nutty salad dressing perfect for this time of year. While we stayed in Tri Cites, Wa for Tour of Walla Walla, we accidentally discovered that it also works great for brushing on veggies that you want to grill! Double trouble.
As of right now, this is my favorite version. All you need is a blender. Then, all you need after that are these things to put in it:
-1 cups walnuts, toasted
-1 cups apple cider vinegar
-1/2 cup water
-2 teaspoons mustard powder
-1 Tablespoon sea salt
-1 shallot
-1/4 cup fresh dill
-1/4 cup fresh mint
-2 Tablespoon chopped chives
-2 Tablespoon fresh parsley, Italian (flat leaf)
-2 Tablespoon fresh oregano
-1 clove of garlic
-pinch of chili flake
Blend on high and slowly stream in 5 cups of olive oil. It will likely have a green tone to it, good.
This makes enough for a normal person. For a person that fires up the grill often and eats a bunch of salad, this might barely make it through the week. Either way, the shelf life on vinaigrette are months, so don't sweat it. Separation is normal, just shake it up before using.
I'm confident that if you enjoy this recipe you'll find many more uses.
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