This dressing goes especially well with the Arugula Roasted Beets, and Almond salad. I like the Tourangelle line of oils, especially the nut oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. Toasted almond oil is one of those “secret ingredients” that will add verve to many dishes, and can even be used for sautéing.
INGREDIENTS:
3 tablespoons white balsamic vinegar
1 small shallot, peeled and minced
Salt and pepper to taste
½ teaspoon mince fresh thyme
½ tablespoon honey mustard
4 tablespoons toasted almond oil
5 tablespoons grapeseed oil (or other neutral flavored oil)-you may not need all this oil
METHOD:
Put the shallot, vinegar, salt, pepper, and thyme into a non-reactive bowl and allow to steep for 5-10 minutes. Add the mustard and whisk thoroughly to incorporate. In a thin steady stream, slowly whisk in all the almond oil. Then, do the same with the grapeseed oil, whisking vigorously until you have a thick emulsion. Taste the dressing and adjust as necessary.
This dressing can easily be made in the blender; Add the first five ingredients to the blender and blend on high for one minute. Allow flavors to develop for five minutes, and then, with the blender on high, slowly drizzle in the oil through the hole in the in the center of the lid until the dressing is emulsified. This is usually signified by the hole in the center of the dressing (while the dressing in spinning in the blender) filling in. You may not need all the oil called for in the ingredients list.
Chef’s Notes and Tips:
This recipe is fairly easy to cut in half, but I do not recommend trying to make it in the blender at half size. The Toasted Almond Oil goes well with sautéed duck or chicken, and is nice drizzled on vegetables, especially roasted potatoes and sautéed broccoli. Consider using it where you might use toasted sesame oil for a lighter touch. Store the oil in the refrigerator once opened. You could use other oils if you are using other nuts on the salad. Walnut oil for salads with walnuts, hazelnut oil with hazels, and pistachio oil and pistachios are a great combination with the arugula beet salad.
Yield: Around 1 cup, at least enough for 4 salads.
Source: Chef Andrew E Cohen
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