Walnut Oil Vinaigrette

Name: Walnut Oil Vinaigrette
Yield: Makes ¾ cup
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 teaspoons chopped fresh dill; 2 teaspoons chopped fresh chives; 2 teaspoons chopped fresh parsley; 1 teaspoon sherry vinegar; 1½ tablespoons Dijon mustard; 1 teaspoon white wine Worcestershire sauce; ¼ cup rich chicken stock or shellfish stock; ¼ cup rich chicken stock or shellfish stock; ½ teaspoon minced garlic; ¼ cup walnut oil (see Note)

Preparation info

Makes
¾ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This rich-tasting dressing, which has a lower fat content than that of a traditional vinaigrette because stock replaces some of the oil, is a perfect complement to the three warm shellfish-based salads in this book: the Hangtown Fry Salad, which uses oysters, the Lobster and Grilled Portobello Mushroom Salad, and the Tempura Soft-Shell Crab Salad. Once you’ve tasted how it

Ingredients

Garnish
Fish course
Pescatarian
Gluten-free

Ingredients

Method