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.
Ingredients
- •2 teaspoons minced shallot
- •2 teaspoons Dijon mustard
- •60 ml (1/4 cup) red wine vinegar
- •Salt and freshly ground black pepper
- •158 ml (2/3 cup) extra-virgin olive oil
- •2 tablespoons walnut oil (optional)
Preparation
- In a mixing bowl or mason jar, combine the shallots, mustard, vinegar, and a pinch or two of salt and pepper. Whisk or cover and shake to blend well.
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.