Toasted Nut Oil Salad

Rob Brodman
Nut Oils on Salad: A drizzle of walnut, hazelnut, or almond oil makes a salad dressing--like the one in this salad--rich and interesting. Until recently, though, nut oils have generally been imported and pricey. Now, less expensive oils pressed from Western nuts are joining imports in grocery stores. Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.

Yield:

Makes 4 servings

Recipe from


Ingredients

1/4 cup toasted nut oil (almond, hazelnut, or walnut)
4 teaspoons white wine vinegar
8 to 10 ounces rinsed and crisped salad greens (about 2qt.)

Preparation

In a salad bowl, stir 1/4 cup toasted nut oil (almond, hazelnut, or walnut) and 4 teaspoons white wine vinegar to blend. Gently mix in 8 to 10 ounces rinsed and crisped salad greens (about 2qt.). Season to taste with salt and pepper.

Note:

June 2005