LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
HAZELNUT VINAIGRETTE
Yield makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes. While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes. Let cool slightly.
- Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
HAZELNUT VINAIGRETTE
Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
- Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
- Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.
LEMON HAZELNUT VINAIGRETTE
Recipe is adapted from Thomas Keller, LA Times. It calls for xanthan gum which is found in health food stores and cooking supply stores or you could use unflavored gelatin. You will also need a fine mesh strainer, called a chinois, found in cooking and restaurant supply stores.
Provided by threeovens
Categories Salad Dressings
Time 10m
Yield 1 1/4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- If using xanthan gum, you'll neet a blender to combine water, lemon juice, sugar, salt, and hazelnut oil.
- Process on medium low and slowly drizzle in the xanthan gum and blend until thoroughly combined, about 1 minute.
- If using gelatin, allow to "bloom" in ice water.
- Combine water, lemon juice, sugar, salt, and hazelnut oil in a small saucepan, and gently warm to a light simmer; add the gelatin and whisk until dissolved.
- Strain the vinaigrette through a chinois, cover, and chill until serving.
- Garnish with chives.
Nutrition Facts : Calories 59.8, Fat 4.5, SaturatedFat 0.3, Sodium 1164, Carbohydrate 5.1, Sugar 4.9, Protein 0.1
LEMON WALNUT VINAIGRETTE
Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad
Provided by Abby Girl
Categories Salad Dressings
Time 10m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Measure all the ingredients into a container. Shake the contents vigorously.
- The vinaigrette keeps in the fridge for a week.
- Bring to room temperature and shake vigorously again before using.
Nutrition Facts : Calories 1614.4, Fat 177.5, SaturatedFat 20, Sodium 2621.5, Carbohydrate 9.1, Fiber 2.9, Sugar 2.1, Protein 4.3
HAZELNUT OIL VINAIGRETTE
Make and share this Hazelnut Oil Vinaigrette recipe from Food.com.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small glass measuring cup, mix together the basil, parsley, garlic, and Dijon mustard.
- Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
- Season with salt and pepper to taste.
- Whisk again just before serving.
Nutrition Facts : Calories 1127.5, Fat 126.7, SaturatedFat 14, Sodium 61.6, Carbohydrate 1.6, Fiber 0.5, Sugar 0.1, Protein 0.7
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
SIMPLE LEMON VINAIGRETTE
Provided by Kemp Minifie
Categories No-Cook Vegetarian Quick & Easy Salad Dressing Healthy Vegan Lemon Juice
Yield Makes about 1/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
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