Best 3 Pine Nut Vinaigrette Recipes

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Pine nut vinaigrette is a versatile and delicious dressing made with toasted pine nuts, olive oil, vinegar, and seasonings. It is a great way to add flavor and richness to salads, grilled vegetables, and even pasta dishes. This article provides three different recipes for pine nut vinaigrette, each with its own unique flavor profile. The first recipe is a classic pine nut vinaigrette made with red wine vinegar and Dijon mustard. The second recipe is a more robust vinaigrette made with balsamic vinegar and shallots. The third recipe is a creamy pine nut vinaigrette made with mayonnaise and sour cream. No matter which recipe you choose, you are sure to find a pine nut vinaigrette that you will love. So gather your ingredients and let's get started!

Here are our top 3 tried and tested recipes!

PROSCIUTTO AND PINE NUT SALAD WITH BALSAMIC VINAIGRETTE



Prosciutto and Pine Nut Salad with Balsamic Vinaigrette image

As delicious as the featured house salad at your favorite bistro, this satisfying dish comes together quickly with bagged greens and an easy-prep dressing.

Provided by Jessica Walker

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 9

1/3 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
1 bag (10 oz) mixed baby salad greens
2 slices prosciutto, cut into strips
1/4 cup shredded Parmesan cheese (1 oz)
1/4 cup pine nuts, toasted

Steps:

  • In small bowl, beat all vinaigrette ingredients with wire whisk until smooth.
  • In serving bowl, toss greens, prosciutto, cheese and pine nuts. Just before serving, pour vinaigrette over salad and toss to coat.

Nutrition Facts : ServingSize 1 Serving

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE



Purple and Green Kale Salad with Lemon Anchovy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons pine nuts
1 bunch purple or red kale, stems removed
1 bunch lacinato kale, stems removed
1 oil-packed anchovy fillet, minced
1 clove garlic, minced
Juice of 1 lemon (about 2 tablespoons)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/3 cup grated Parmesan
Torn fresh purple basil leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
  • Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
  • Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
  • Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

ASPARAGUS WITH TOASTED PINE NUTS & LEMON VINAIGRETTE



Asparagus with Toasted Pine Nuts & Lemon Vinaigrette image

Make and share this Asparagus with Toasted Pine Nuts & Lemon Vinaigrette recipe from Food.com.

Provided by Jenny Sanders

Categories     Fruit

Time 11m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, fresh spears
3 tablespoons pine nuts
1/4 cup olive oil
1 tablespoon lemon juice, fresh
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon basil, dried whole
1/2 teaspoon oregano, dried whole
pepper, freshly ground

Steps:

  • Snap off tough ends of asparagus.
  • Remove scales from stalks with knife or vegetable peeler, if desired.
  • Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender.
  • Transfer to a serving platter.
  • Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned.
  • Set aside.
  • Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend.
  • Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly.
  • Pour over asparagus.
  • Sprinkle with pine nuts.
  • Let stand to room temperature before serving.

Nutrition Facts : Calories 189, Fat 18.1, SaturatedFat 2.2, Sodium 307.1, Carbohydrate 6, Fiber 2.5, Sugar 1.8, Protein 3.7

Tips:

  • Use fresh ingredients: Fresh pine nuts, herbs, and lemon juice will give your vinaigrette the best flavor.
  • Toast the pine nuts: Toasting the pine nuts will enhance their flavor and make them more fragrant.
  • Whisk the vinaigrette well: This will help to emulsify the oil and vinegar and create a smooth, creamy dressing.
  • Taste the vinaigrette and adjust the seasonings as needed: You may need to add more salt, pepper, or lemon juice to taste.
  • Use the vinaigrette right away or store it in the refrigerator for later use: The vinaigrette will keep for up to 2 weeks in the refrigerator.

Conclusion:

Pine nut vinaigrette is a delicious and versatile dressing that can be used on salads, grilled vegetables, or even as a marinade for chicken or fish. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dressing, give pine nut vinaigrette a try!

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