Orange-Walnut Vinaigrette Recipe - Cooking Index
Orange-Walnut Vinaigrette Recipe - Cooking Index
| 4 | Oranges - (to 5) | |
| 1/2 cup | 118ml | Apple cider vinegar |
| 1/3 cup | 48g / 1.7oz | Finely-diced shallots |
| 3 tablespoons | 45ml | Apple juice |
| 4 teaspoons | 20ml | Minced ginger |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Cinnamon | |
| 1/2 cup | 118ml | Walnut oil |
Begin by removing the zest from a few of the oranges, enough to measure 3 tablespoons of zest, and transfer to a small bowl. Juice the oranges as needed to yield 1 cup of juice, and add to the zest.
Transfer the orange juice and zest to a blender or food processor. Add the shallots, ginger, salt, pepper, and cinnamon, and process for 1 minute to combine. While the machine is running, through the feed tube, slowly drizzle in the walnut oil, and process for 1 minute.
Transfer to a glass or plastic airtight container. Store in the refrigerator for 3 to 5 days. Shake or whisk the dressing well before serving.
This recipe yields 2 1/3 cups.
Source:
The Vegan Chef at http://www.veganchef.com
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