Walnut Vinaigrette
Recipe by Chef Terrance Brennan
- Difficulty: Easy
- Makes: approximately 2 1/2 cups
- Nutritional Information Per Serving (Serving Size: 1 of 5 servings)
Calories: 539
Total Fat: 58 g
Saturated Fat: 6 g
Carbohydrates: 4 g
Dietary Fiber: 2 g
Sugar: 1 g
Protein: 4 g
Cholesterol: 0 mg
Sodium: 329 mg - Total Time: 20 min
- Preparation Time: 20 min
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Ingredients
- 1 cup (4 ounces) walnuts, gently roasted (refer to Instructions)
- 1 cup water
- 1/2 cup sherry vinegar
- 2 tablespoons finely diced shallots
- 2 teaspoons fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup olive oil
- 1/2 cup premium walnut oil
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Instructions
- Combine all ingredients except the oils in a food processor and blend at high power. With the processor running, slowly drizzle in the olive oil and walnut oil until the mixture is smooth and emulsified, about 1 minute. Refrigerate until ready to serve. (Make ahead up to 1 week; store covered in the fridge for maximum freshness.)
- To roast walnuts: Spread evenly on a baking sheet. Roast at 350F, stirring occasionally, for 8-12 minutes until fragrant and golden. Cool to room temperature before using.
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