French Walnut Oil Vinaigrette Recipes

Steps:

• Combine in a large bowl or jar the shallot, Dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in 1/2 cup extra-virgin olive oil. Season with salt and pepper to taste.
• Store jar in refrigerator if making ahead and shake well before using.
• Serve with 2 large heads Bibb, butter, or romaine lettuce that has been washed and dried well. Tear lettuce leaves into bite-size pieces and toss with dressing.

Steps:

• In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about 10 minutes.
• Whisk in the Dijon mustard and olive oil.
• Taste. If too sharp, add more olive oil and salt.

Steps:

• Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
• Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.

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.

Steps:

• Combine all ingredients.
• Shake and enjoy! A little goes a long way.

Steps:

• Mix garlic & Dijon mustard. Add salt & Pepper and mix well. Add oil and vinegar. Serve over fresh greens.

Steps:

• Combine all ingredients, stirring with a whisk.
• Store in fridge for up to 1 week.

Steps:

• Whisk together all the ingredients in a small bowl.
• Top salad with dressing.
• Enjoy!

Steps:

• In a small bowl mix the vinegar and salt and let stand a few minutes. Add the pepper and slowly whisk in the oil. Taste for acid and salt and add more if too bland. Stir to blend before using, or store in a jar with a tight lid and shake well before using.
• Mustardy French Dressing.
• Add 1 to 1 1/2 teaspoons Dijon mustard. Blend well. Include onion and garlic, if desired.
• Onion or Garlic French Dressing.
• Add 1 to 2 tablespoons minced onion, scallions, or shallots or 1/2-1 teaspoon minced garlic.
• French Dressing with Fresh Herbs.
• Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.
• Curried French Dressing.
• Add 1 teaspoon curry powder and blend well.
• Cream French Dressing.
• Add 3 tablespoons heavy cream or sour cream and blend well.
• Fruit Salad French Dressing.
• Use lemon juice instead of vinegar and add 1/3 cup honey. Blend well.
• Blue Cheese Dressing.
• Add 3 tablespoons crumbled blue cheese. Blend well.
• Cumberland Dressing.
• Add 1 tablespoon heavy cream, 1 tablespoon currant jelly, and 1/4 teaspoon grated lemon rind. Mix until well blended.
• Chiffonade Dressing.
• Add 1 tablespoon minced parsley, 2 tablespoons minced red pepper, 1 tablespoon minced onion, and 2 hard-boiled eggs, chopped fine. Blend all ingredients well.

Steps:

• In a small bowl, whisk together the shallots, vinegar, and 1/4 teaspoon fine sea salt; let the mixture stand 10 minutes. Whisk in the mustard, then add the oil in a very slow, thin, steady stream, whisking constantly until the dressing is emulsified. Season with fine sea salt and freshly ground black pepper. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 1 week.

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.

Steps:

• In a bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Steps:

• Mix all the ingredients together and shake well.

Steps:

• In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it.
• In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly.
• Add the oil, drop by drop, whisking, and whisk the vinaigrette until it is emulsified.