Basic Walnut Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8 (Makes about 1/2 cup)
Ingredients
2 tablespoons lemon juice ¼ teaspoon table salt ⅛ teaspoon ground black pepper 4 tablespoons canola oil 2 tablespoons walnut oil
Instructions
- Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.
Yield
Serves 8 (Makes about 1/2 cup)Ingredients
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Ingredients
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Ingredients
2 tablespoons lemon juice
¼ teaspoon table salt
⅛ teaspoon ground black pepper
4 tablespoons canola oil
2 tablespoons walnut oil
Instructions
- Combine lemon juice, salt, and pepper in bowl with fork. Add oils, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or cover and refrigerate; mix again before -tossing with greens.
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