Recipe courtesy of Terrance Brennan
Show: Chef Du Jour
Total:
20 min
Active:
20 min
Yield:
about 2 1/2 cups
Level:
Easy

Ingredients

Directions

Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)

Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.

IDEAS YOU'LL LOVE

Banana Walnut Bread

Recipe courtesy of Food Network Kitchen

Walnut and Blue Cheese Grapes

Recipe courtesy of Giada De Laurentiis

Green Salad with Mustard Vinaigrette

Recipe courtesy of Ina Garten

Brownie-Walnut Pie

Recipe courtesy of Giada De Laurentiis

Walnut Football Cookies

Recipe courtesy of Giada De Laurentiis

Base Vinaigrette

Recipe courtesy of Geoffrey Zakarian

Shallot Vinaigrette

Recipe courtesy of Marcela Valladolid

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Banana and Walnut Smoothie

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking