Creamy Pine Nut Vinaigrette Recipe
Ingredients
| Olive oil | 2/3 Cup (16 tbs) | |
| Red wine vinegar | 2 1/2 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Orange peel | 1 1/2 Teaspoon, freshly grated | |
| Pine nuts | 1/4 Cup (16 tbs) | |
| Whole milk | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 1 tablespoon minced fresh tarragon, chives, basil, dill, or thyme (optional) | ||
Directions
In a blender or food processor, combine the olive oil, vinegar, garlic, orange peel, pine nuts, 1/3 cup milk, salt, and pepper.
Puree until thick and creamy, adding more milk if the dressing is too thick.
Taste for salt and pepper, and stir in any of the optional fresh herbs suggested.
Creamy Pine Nut Vinaigrette will keep, tightly covered and refrigerated, for up to 2 weeks.
Puree until thick and creamy, adding more milk if the dressing is too thick.
Taste for salt and pepper, and stir in any of the optional fresh herbs suggested.
Creamy Pine Nut Vinaigrette will keep, tightly covered and refrigerated, for up to 2 weeks.
Chef
