Everyday Vinaigrette, Walnut or Hazelnut Dressing, and Minh's Negi Oil | CUESA

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Everyday Vinaigrette, Walnut or Hazelnut Dressing, and Minh's Negi Oil

Source:

Elisa Callow, author of The Urban Forager

These recipes were demonstrated for CUESA’s Market to Table program on March 2, 2019.

 

Everyday Vinaigrette

Makes about ¾ cup

Great on butter lettuce or other soft lettuce

INGREDIENTS

½ cup extra virgin olive oil
¼ cup (or more) vinegar (preferably good quality sherry vinegar)
Large pinch kosher salt
Several grinds black pepper
Small pinch sugar
2-3 cloves garlic, crushed or finely minced
1 teaspoon Dijon mustard

PREPARATION

Combine all ingredients in a bowl and whisk until thickened. Taste and adjust seasoning. Add oil if too vinegary. Serve at room temperature but store in the refrigerator.

VARIRATION

Replace ½ olive oil with grapeseed oil. Replace Dijon mustard with juice of ½ blood orange. Replace sherry vinegar with ¼ cup balsamic vinegar (not the aged version). Add 2 more cloves garlic, pressed or finely minced. Mix all ingredients except oils together. Drizzle in oil while mixing; this will help the mixture emulsify for a thicker dressing. It should be very garlicky with a sweet undertone.

 

Walnut or Hazelnut Dressing

Makes about ¾ cup

Best used for “sweet” salads, such as mixed greens, dried cranberries, and goat cheese.

INGREDIENTS

¼ cup walnuts or hazelnuts, toasted
½ cup grape seed oil, walnut oil, or hazelnut oil (nut oil makes a great complement to the nuts)
¼ cup champagne or sherry vinegar
2 cloves garlic, pressed or finely minced
1 tablespoon honey
Large pinch kosher salt
½ cup Dijon mustard

PREPARATION

Place nuts in a large mortar and pestle and mash. Add remaining ingredients and whisk until thickened.

 

Minh’s Negi Oil

Makes about 1 cup

INGREDIENTS

1 bunch Negi (Japanese onions) or green onions, finely sliced, green sections separated from white
1 cup grape seed oil, divided

PREPARATION

Place white sections of onion in a medium heat-proof bowl.  In a small pan over medium heat, warm ¾ cup oil. When oil is hot (around 350°F), remove pan from heat and add the remaining oil. The temperature of the oil will reduce to about 250°F.  Pour oil over white onion slices; let stand for a minute. Add onion greens. Cover bowl and let onions steep at room temperature for 24 hours. Strain oil into a pourable container, discarding onion solids. Store covered and chilled for up to 2 weeks.

Featured photo of Minh’s Negi Oil by Ann Elliott Cutting. This also appears in The Urban Forager by Elisa Callow.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »