EEE Cooks: Red Wine and Walnut Vinaigrette (Recipe)

Red Wine and Walnut Vinaigrette

Robin’s “double” vinaigrette combines two vinegars and two oils for a great balance in acidity and richness.

Servings and Times

Serves: 6

Preparation Time: 5 minutes

Inactive Time: 30 minutes

Cooking Time: 0 minutes

Tools and Appliances

Links Provided By

Ingredients

3 tablespoons red wine vinegar

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard (Grey Poupon)

½ teaspoon coarse salt

¼ cup Walnut oil

½ cup extra-virgin olive oil

1 clove garlic

freshly ground black pepper

We start by combining the vinegars, mustard and salt in the beaker of our immersion blender (we could have also used a small processor or blender). We pulse with the immersion blender to incorporate the ingredients and then add the walnut and olive oils and blend until the dressing is well-mixed. We smash the garlic clove, carefully, on the cutting board, discard the peel, and let it soak in the vinaigrette for 30 minutes.

When it is time to serve, we remove the garlic clove, add some freshly ground black pepper and taste for seasoning on a piece of lettuce. Any remaining dressing is stored in the fridge in a resealable plastic container, for up to five days, until ready to use.