Walnut oil salad dressings are widespread. What is walnut oil? Walnut oil is cold pressed from the English walnuts. The oil has a range of benefits for our health, especially the cardiovascular and nervous system. It is highly recommended for consumption. Unfortunately, this oil doesn’t fit for heating and cooking at high temperatures as Wikipedia states. Being health beneficial oil it is usually used as a constituent of walnut oil salad dressings. You may also make a walnut oil vinaigrette, walnut oil mayonnaise or walnut oil dressing for meat or fish.
Walnut oil salad dressing
Walnut oil has a specific nutty taste and flavor so it will make all types of your salads unforgettable for you and your guests. You may use walnut oil alone or mixed with other oils. Olive oil and macadamia nut oil are perfect for this as macadamia nut oil is ideal for salad dressing as well. Or you may take any oil you’d prefer. You may add lemon juice, salt and pepper.
Another way to make a walnut oil salad dressing is to mix 8 tbsp. of walnut oil with 1 tsp. of Dijon mustard. Add one glove of garlic, mix well and leave for 10-15 minutes. Remove the garlic before dressing the salad. Try these salad dressings with your favorite vegetables. It’s tasty. If you make mayonnaise at home as nourishingdays suggests substitute walnut oil for olive oil in it. This will turn your mayonnaise into a more aromatic sauce.
SEE ALSO: Try Walnut Oil Recipes for Everyday Use
Walnut oil vinaigrette
Vinaigrette is a mixture of vinegar with some oil flavored with spices according to Wikipedia. Walnut oil brings a nutty flavor to this simple sauce. To make the walnut oil vinaigrette you will need:
- half cup of walnut oil,
- 2 tsps. of Dijon mustard,
- 2 tbsps. of balsamic vinegar.
Whip mustard and vinegar in a cup, add walnut oil and whip again. If some of the vinaigrette is left you may store it in a fringe and use later on. It is valid for a month. Walnut oil vinaigrette is ideal for greens, beans and all summer salads.
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Walnut oil dressing
Walnut oil will complement any fish with its slight nutty aroma. We suggest you prepare trout with walnut oil sauce. You will need:
- 4 trout fillets, fried or hot-smoked,
- 5 fl oz olive oil (choose among olive oil brands you may trust),
- 2 fl oz walnut oil,
- 2 fl oz vinegar,
- 1 tsp Dijon mustard,
- 1 chopped onion,
- 1 crushed clove of garlic,
- parsley, salt and black pepper.
Fry the garlic and onion in olive oil for several minutes. (Read how to fry with olive oil). Add vinegar and mustard, constantly mixing. Add parsley, salt and black pepper. Remove from the heat and add walnut oil. Avoid heating it as it acquires a bitter taste. Serve the trout with the walnut source. Add a few leaves of mint and crushed walnuts.