Prep 10 mins
Cook 0 mins
A BHG Favorite. It's good as both a dressing and a marinade.
- 1⁄4 cup walnut oil
- 1 teaspoon finely shredded lemon peel (optional)
- 1⁄4 cup lemon juice
- 2 tablespoons ground walnuts or 2 tablespoons almonds or 2 tablespoons pecans
- 1 tablespoon honey
- Combine all ingredients and mix well. Makes 2/3 cup.
- Tip: To marinate with the dressing, place the meat, poultry, or fish in a plastic bag set in a deep bowl. Pour about 1/3 cup dressing into the bag. Close bag; turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 3 hours, turning bag occasionally. Drain, reserving dressing, If desired, brush the reserved dressing on the meat, poultry, or fish during cooking.
Excellent vinaigrette. I used lime instead of lemon primarily becuase I had lime. I stayed true to the measure on the lime zest. It was light and flavorful without being overpowering. I used it on the Salmon Nicoise which I also recommend but I will be adding it to my repertoire.
This made a nice, thick dressing to put on your salmon salad nicoise. Loved the walnut flavor, so good! I'm so glad I adopted you for the Pick a Chef(PAC) game!