Steamed Vegetable Salad With Walnut Oil Recipes

Steps:

• Make the dressing: Place the walnuts inside a ziptop bag. Use a rolling pin to lightly crush the walnuts into smaller pieces inside the bag. In a large bowl, whisk the walnuts, Cognac, pepper flakes and red wine vinegar with a generous pinch salt. Slowly whisk in the olive oil. Taste for seasoning.
• Make the salad: Pour the dressing over the greens and toss to coat. Drizzle honey in the bottom of a serving bowl. Add the greens. Sprinkle cheese over the top. Serve immediately.

Steps:

• In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
• Continue to whisk and add vegetable oil in thin stream.
• Whisk in walnut oil; set dressing aside.
• Place steamed asparagus on platter; pour dressing over asparagus.
• Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
• Taste and season with additional salt and pepper if necessary.
• Serve immediately.

Steps:

• Preheat oven to 400 degrees. Mash garlic and 1/4 teaspoon salt into a paste. Toss with walnuts, Parmesan, and 2 tablespoons oil. Roast on a rimmed baking sheet until golden, 7 to 10 minutes. Let cool.
• Cut cauliflower into 1-inch-thick planks. Steam in a pot of salted boiling water fitted with a steamer basket until crisp-tender, about 7 minutes.
• Finely chop roasted nuts; toss with capers, parsley, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper.
• Divide cauliflower among plates, spoon on vinaigrette, drizzle with more oil, and serve.

Steps:

• Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets.
• Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.

Steps:

• Combine mayonnaise, lemon juice, oil and mustard in small bowl. Whisk to blend well. Season dressing to taste with salt and pepper.
• Combine radicchio and Bibb lettuce in large bowl. Add dressing; toss to coat evenly. Divide salad between 2 plates. Sprinkle with walnuts and serve.

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.