Walnut - dill dressing
The dressing MAKES any salad very special. I used to frequent a fine Italian restaurant than made a walnut and dill dressing. They used walnut oil and eventually changed to walnut flavored olive oil. Since I avoid oil, I made an oil-free version. I like it even better! I use orange juice and umeboshi plum vinegar as the base for the dressing. It' a special treat!
Print Recipe
Ingredients
- 10 Walnut halves
- 6 Tbsp Fresh orange juice May substitute lemon juice
- 4 Tbsp Umeboshi Plum Vinegar
- 1/4 Shallot substitute a slice of red onion
- 4 Stems Fresh dill
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Flax seed (Optional)
Instructions
- Wash dill and remove the stems. Chop fine. Add to salad dressing carafe.
- Freshly squeeze one orange or lemon and add to the carafe.
- Add the garlic powder and umeboshi plum vinegar to the carafe.
- Finely chop the shallot and add it to the carafe.
- Place the walnut halves in a baggie and use a rolling pin or potato masher to crush them. A canned item also works. Add finely crushed walnut to the carafe.
- Add optional flax seed and allow to thicken. Blend salad dressing after the flax seed softened if you desire a creamier dressing.
Notes
This is a Snap Pea Sheep recipe.
This is not a thick salad dressing but it is oil free. Personally I like it like this because it adds a texture to the salad.
If you want a thicker dressing, you add a 1/4 tsp finely ground flax seed and allow it to thicken the liquid. You could also blend this dressing - with or without the flax to give it more of a thicker, creamy texture.
I recommend using fresh dill in this dressing as dried dill tends to be a little bitter and metallic tasting. If you do not have dill you can try rosemary or Italian seasoning.
