Nut Vinaigrette

Nut Vinaigrette Recipe - Pine Nuts, Olive Oil, Balsamic Vinegar, and More

Preparation time: 10 minutes | Cooking time: 12 minutes | Servings: 4

Introduction

Nut vinaigrette is a delicious and versatile dressing that adds a nutty flavor to salads, vegetables, and even grilled meats. This recipe combines the richness of pine nuts with the tanginess of red wine vinegar and lemon juice for a flavorful and aromatic dressing.

History

The origins of nut vinaigrette can be traced back to traditional French cuisine, where vinaigrettes are a staple dressing for salads and other dishes. The addition of nuts, such as pine nuts, adds a unique twist to the classic vinaigrette recipe, providing a rich and nutty flavor profile.

Ingredients

0.25 cup pine nuts
0.67 cup olive oil
0.25 cup balsamic vinegar or 2 tbsp red wine vinegar
0.25 cup fresh lemon juice
3 tbsp minced shallots (about 2)
0.5 tsp grated orange peel
salt and pepper

How to prepare

Preheat the oven to 350°F (177°C).
Place the pine nuts on a small cookie sheet.
Toast the pine nuts until they turn golden brown, stirring occasionally, for about 12 minutes.
Allow the pine nuts to cool completely.
In a bowl, combine the oil, vinegar, lemon juice, shallot, and orange peel.
Season the mixture with salt and pepper.
Stir in the toasted pine nuts.
Transfer the mixture to a cruet and seal it. (This can be prepared up to 4 days in advance; refrigerate it).
Serve the mixture at room temperature.

Variations

Substitute walnuts or almonds for the pine nuts for a different flavor profile.
Add a teaspoon of honey or maple syrup for a touch of sweetness.
Mix in fresh herbs like parsley or basil for added freshness.

Cooking Tips & Tricks

Make sure to toast the pine nuts until they are golden brown to bring out their nutty flavor.

- Refrigerate the vinaigrette for up to 4 days to allow the flavors to meld together.

- Serve the vinaigrette at room temperature to enhance the flavors.

Serving Suggestions

Serve the nut vinaigrette over a mixed green salad with grilled chicken or roasted vegetables. It also pairs well with grilled fish or as a marinade for tofu.

Cooking Techniques

Toasting the pine nuts enhances their flavor and adds a crunchy texture to the vinaigrette. Be sure to watch them carefully to prevent burning.

Ingredient Substitutions

If you don't have red wine vinegar, you can use balsamic vinegar or apple cider vinegar as a substitute. You can also use lime juice instead of lemon juice for a slightly different flavor.

Make Ahead Tips

The vinaigrette can be prepared up to 4 days in advance and stored in the refrigerator. Just be sure to bring it to room temperature before serving.

Presentation Ideas

Serve the nut vinaigrette in a decorative cruet or glass bottle for an elegant presentation. Drizzle it over salads or use it as a dipping sauce for bread.

Pairing Recommendations

This nut vinaigrette pairs well with a variety of dishes, including salads, grilled meats, roasted vegetables, and seafood. It also complements dishes with bold flavors like garlic, herbs, and spices.

Storage and Reheating Instructions

Store any leftover vinaigrette in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving. Do not freeze the vinaigrette as the texture may change.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 23g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 1g per serving

Vitamins and minerals

Vitamin C: 6% of the daily value per serving

Iron: 2% of the daily value per serving

Alergens

Contains nuts (pine nuts)

Summary

This nut vinaigrette is a rich source of healthy fats from olive oil and pine nuts, with a moderate amount of carbohydrates and protein. It also provides a small amount of vitamin C and iron.

Summary

Nut vinaigrette is a flavorful and versatile dressing that adds a nutty twist to salads and other dishes. With a combination of pine nuts, olive oil, red wine vinegar, and lemon juice, this vinaigrette is rich in healthy fats and provides a delicious flavor profile. Serve it over salads, grilled meats, or roasted vegetables for a tasty and nutritious meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl eager to learn the art of cooking from my grandmother. She was a talented cook, known for her delicious and unique recipes that she had collected over the years from various places and people.

One sunny afternoon, while rummaging through her old recipe box, I came across a faded and stained index card with the words "Nut Vinaigrette" scrawled across it in my grandmother's elegant handwriting. Intrigued, I asked her about the recipe, and she smiled knowingly before launching into a tale of how she had acquired it many years ago.

"It was during a summer trip to the countryside," she began, her eyes glazing over with nostalgia. "I had stumbled upon a quaint little farmer's market where an elderly woman was selling jars of homemade vinaigrette. Intrigued by the unique combination of nuts and herbs in the dressing, I struck up a conversation with her and managed to convince her to share the recipe with me."

As my grandmother recounted the story, I could almost smell the fragrant herbs and taste the tangy sweetness of the vinaigrette. I was determined to learn how to make it myself and carry on the tradition of this special recipe.

My grandmother patiently guided me through the process of making the Nut Vinaigrette, teaching me the importance of toasting the nuts to bring out their rich flavor and grinding them with a mortar and pestle to create a creamy paste. She showed me how to blend the nuts with vinegar, olive oil, honey, and a secret blend of herbs and spices that she had perfected over the years.

As we worked together in the kitchen, I listened intently to her stories of her own culinary adventures and the people she had met along the way. Each ingredient we added to the vinaigrette seemed to carry a story of its own, infusing the dressing with a depth of flavor and history that I had never experienced before.

When the vinaigrette was finally ready, my grandmother poured it into a small jar and handed it to me with a smile. "Now you have the recipe for Nut Vinaigrette," she said, her eyes twinkling with pride. "Remember to always use it with love and share it with those you care about."

From that day on, Nut Vinaigrette became a staple in our family meals, adding a touch of elegance and flavor to salads, grilled vegetables, and even roasted meats. I continued to make the vinaigrette for years to come, perfecting the recipe and adding my own twists and variations to suit my taste.

As I grew older and passed the recipe down to my own children and grandchildren, I realized that the true beauty of cooking lies not just in the flavors and techniques, but in the stories and memories that are woven into each dish. Nut Vinaigrette will always hold a special place in my heart, not just for its delicious taste, but for the bond it represents between generations of cooks and food lovers.

And so, whenever I make Nut Vinaigrette now, I can't help but think back to that sunny afternoon in my grandmother's kitchen, where I first discovered the magic of this recipe. It is a reminder of the joy of cooking, the power of sharing recipes and stories, and the timeless love that binds us together through food.