A while back, I made a recipe for Citrus Green Beans I found on the Whole Foods website. I didn’t include the recipe in my post, but you can view them as well as the Pizza Casserole recipe I accompanied them with here.
One of the ingredients in the post was Walnut Oil.
When I brought the oil home from the grocery store, my husband asked me what ever would I use it for. Turns out, lots of things! Here, in addition to the citrus green bean recipe above, are two recipes using Walnut Oil:
Red Raspberry Vinaigrette
(adapted from the “Harvest Salad” recipe found at allrecipes.com)
2 tbsp red raspberry jam
2 tbsp red wine vinegar
1/4 cup walnut oil*
salt & pepper to taste
Combine the jam and the vinegar in a bowl and wisk to combine. Slowly drizzle in the oil so it can emulsify. Add salt and pepper to your liking. I used this dressing to top a salad made of baby spinach, craisins, walnuts, and bleu cheese (as the Harvest Salad recipe states). It was pretty great!
*I found the original call for 1/3 cup oil to be a bit too much, so I cut the oil back to 1/4 cup.
Walnut Oil Bruschetta
(from the La Tourangelle website)
1/2 pound prosciutto, thinly sliced
1/2 pound brie, cut in thin wedges
2 pears, cut in slices
3 tbsp walnut oil
Cut the baguette on the bias (meaning diagonally) into 1/4″ thin, cracker like pieces. Top with prosciutto, pear, and brie. Toast in a broiler or in a toaster oven until the cheese has melted and is starting to brown. Drizzle with the walnut oil. Serve warm.
This would be a fantastic appetizer to serve at a cocktail party. It is quick, easy, and you can prep the ingredients ahead of time. I think it would make even Rhodey Girl‘s list of winners!