Everyday Vinaigrette, Walnut or Hazelnut Dressing, and Minh's Negi Oil
Source: Elisa Callow, author of The Urban Forager
Recipe Type: Appetizers and Sides | Seasons: Spring
These recipes were demonstrated for CUESA’s Market to Table program on March 2, 2019.
Everyday Vinaigrette
Makes about ¾ cup
Great on butter lettuce or other soft lettuce
INGREDIENTS
½ cup extra virgin olive oil
¼ cup (or more) vinegar (preferably good quality sherry vinegar)
Large pinch kosher salt
Several grinds black pepper
Small pinch sugar
2-3 cloves garlic, crushed or finely minced
1 teaspoon Dijon mustard
PREPARATION
Combine all ingredients in a bowl and whisk until thickened. Taste and adjust seasoning. Add oil if too vinegary. Serve at room temperature but store in the refrigerator.
VARIRATION
Replace ½ olive oil with grapeseed oil. Replace Dijon mustard with juice of ½ blood orange. Replace sherry vinegar with ¼ cup balsamic vinegar (not the aged version). Add 2 more cloves garlic, pressed or finely minced. Mix all ingredients except oils together. Drizzle in oil while mixing; this will help the mixture emulsify for a thicker dressing. It should be very garlicky with a sweet undertone.
Walnut or Hazelnut Dressing
Makes about ¾ cup
Best used for “sweet” salads, such as mixed greens, dried cranberries, and goat cheese.
INGREDIENTS
¼ cup walnuts or hazelnuts, toasted
½ cup grape seed oil, walnut oil, or hazelnut oil (nut oil makes a great complement to the nuts)
¼ cup champagne or sherry vinegar
2 cloves garlic, pressed or finely minced
1 tablespoon honey
Large pinch kosher salt
½ cup Dijon mustard
PREPARATION
Place nuts in a large mortar and pestle and mash. Add remaining ingredients and whisk until thickened.
Minh’s Negi Oil
Makes about 1 cup
INGREDIENTS
1 bunch Negi (Japanese onions) or green onions, finely sliced, green sections separated from white
1 cup grape seed oil, divided
PREPARATION
Place white sections of onion in a medium heat-proof bowl. In a small pan over medium heat, warm ¾ cup oil. When oil is hot (around 350°F), remove pan from heat and add the remaining oil. The temperature of the oil will reduce to about 250°F. Pour oil over white onion slices; let stand for a minute. Add onion greens. Cover bowl and let onions steep at room temperature for 24 hours. Strain oil into a pourable container, discarding onion solids. Store covered and chilled for up to 2 weeks.
Featured photo of Minh’s Negi Oil by Ann Elliott Cutting. This also appears in The Urban Forager by Elisa Callow.
