Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipes

AVOCADO OIL VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the mustard and vinegar. Pouring slowly, add a thin stream of avocado oil to the bowl, whisking with the other hand. Continue to whisk until all of the oil has been poured into the bowl and the ingredients have come together homogeneously. Season with salt and pepper.
• Serve over your favorite green salad.

AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE

Steps:

• Peel, halve and pit the avocados. Toss the greens with the vinaigrette and arrange on chilled plates. Slice the avocado halves into fans and arrange on top along with parsnip chips if using. Serve immediately.
• PISTACHIO OIL VINAIGRETTE:
• Whisk lemon juice, shallots and honey together until honey is dissolved. Slowly whisk in pistachio oil and season to taste with salt and pepper. Store covered and refrigerated up to 2 days. Yield: 1/2 cup

MIZUNO GREENS WITH MISO HONEY VINAIGRETTE

Steps:

• For the dressing:
• Combine the miso paste and honey in a large mixing bowl. Whisk in the rice wine vinegar and soy sauce. While whisking, add the olive oil in a slow stream; season with salt, to taste.
• Toss the Mizuno greens with desired amount of dressing.

PISTACHIO VINAIGRETTE

Steps:

• Preheat the oven to 350°F.
• Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tablespoons of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tablespoon pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.