Pistachio Vinaigrette

Photo: Beau Gustafson; Styling: Kacy Carroll

Recipe from

Recipe Time

Prep: 10 Minutes

Ingredients

1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons chopped fresh tarragon
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Preparation

Process lemon juice, chopped shallot, chopped fresh tarragon, red wine vinegar, sugar, Dijon mustard, salt, and pepper in a blender until smooth. With blender running, add olive oil in a slow, steady stream, processing until smooth. Turn off blender; add pistachios, and pulse until pistachios are finely chopped.

Drizzle 1 lb. grilled asparagus with 3 to 4 Tbsp. vinaigrette, or try it over grilled salmon or other meat. Store any remaining vinaigrette in an airtight container in refrigerator 3 to 5 days.

Note:

March 2010