Opaque yellowish salad dressing in a small jar next to a green salad
This recipe for shallot-walnut salad dressing is the creation of Sara Grinspoon, a speech therapist in Newton, Massachusetts. It’s a recipe that is easily adjusted to taste. The walnut oil is optional, but Sara recommends it for the balance of flavor and the consistency it adds to the chilled dressing. It also makes a nice marinade for lamb, with or without the walnut oil.
Add the olive oil and walnut oil, if using. Whisk or shake again to emulsify. Adjust salt and pepper as needed, and whisk or shake once more. Lasts about a week covered and refrigerated.
Blackened Salmon with Hatch Chile Nectarine Salsa
A late-summer favorite — sweet nectarines and smoky Hatch chiles meet tender blackened salmon in a salsa that elevates every bite.
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