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Walnut Lemon Salad Dressing

When I learned this new technique, I knew it needed to be shared. Take a walnut (or pecan) half and rub it on a microplane grater which will produce this fluffy cloud of nut essence and will give the dressing a lovely nut oil flavor.  When the nuts reduce to a size too small to risk injury from the grater, put them aside and those small pieces can be tossed in a pan and toasted in a bit of butter and added to the salad.  There are endless salad combinations with this dressing, below is mine.

1 lemon, zest and the juice (about 1/4 cup)

3/4 cup olive oil

10-12 walnut halves

1 teaspoon Kosher salt

1/2 teaspoon fresh ground pepper

  1. Grate the lemon with the microplane, then squeeze the lemon.  Remember it is a 1:3 ratio, so if you have a scant 1/4 cup, go scant 3/4 with the olive oil.

  2. Grate the walnut halves on the microplane, save the bits for sautéing in a teaspoon of unsalted  butter for the salad

  3. Combine all of the ingredients in a jar with a tight-fitting lid and shake well

Here are all the ingredients ready to go

This dressing will keep well in the refrigerator

My favorite combination with this dressing is the sauted walnuts, spinach, avocado, grated Manchego and diced apples

Good cheese is a must for this salad, Cheddar, or Parmesan would work as well


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