Best 20 Walnut Oil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Title: Explore the Unique Flavors of Walnut Oil: A Culinary Journey

Walnut oil, a culinary treasure extracted from the kernels of walnuts, offers a distinctive nutty flavor and a rich, buttery aroma. Its versatility extends from salad dressings and marinades to baking and stir-fries, making it a prized ingredient among discerning home cooks and professional chefs alike.

In this comprehensive guide, we delve into the world of walnut oil, unveiling its culinary prowess through a diverse collection of delectable recipes. From classic vinaigrettes that enhance the flavors of fresh greens to tantalizing walnut oil-infused pasta dishes, our culinary journey will showcase the transformative power of this exceptional oil.

Embark on a culinary adventure as we explore:

- Walnut Oil Vinaigrette: Experience the perfect balance of tangy and nutty flavors in this versatile dressing, ideal for salads, roasted vegetables, and grilled meats.

- Walnut Oil Pasta with Roasted Vegetables: Elevate your pasta game with this symphony of flavors, where tender vegetables, toasted walnuts, and a luscious walnut oil-based sauce come together in harmony.

- Walnut and Blue Cheese Stuffed Mushrooms: Delight in the umami-rich combination of walnuts, blue cheese, and earthy mushrooms, all enveloped in a crisp, golden breadcrumb coating.

- Walnut Crusted Salmon: Discover a new level of sophistication with this pan-seared salmon, featuring a crispy walnut crust that complements the delicate fish perfectly.

- Fig and Walnut Salad: Embrace the vibrant colors and textures of this refreshing salad, where sweet figs, crunchy walnuts, and tangy goat cheese unite in a delightful medley.

- Walnut Oil Cake: Indulge in a moist and flavorful cake infused with the nutty essence of walnut oil, making it an irresistible treat for any occasion.

Prepare to elevate your culinary repertoire with our carefully curated collection of walnut oil recipes. Let your taste buds embark on a journey of discovery as you unlock the hidden potential of this remarkable ingredient.

Let's cook with our recipes!

SHERRY-WALNUT OIL VINAIGRETTE



Sherry-Walnut Oil Vinaigrette image

Categories     Salad     Nut     No-Cook     Vegetarian     Salad Dressing     Vinegar     Walnut     Vegan     Gourmet

Number Of Ingredients 4

2 tablespoons Sherry vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 cup walnut oil

Steps:

  • Combine the vinegar, mustard, and salt. Whisk in the oil.

WHOLE WHEAT BANANA WALNUT BREAD WITH COCONUT OIL



Whole Wheat Banana Walnut Bread With Coconut Oil image

I altered the Starbucks banana bread recipe to include my favorite substitutions and made it extra "banana-y". The whole wheat flour makes it healthier, the agave lowers the glycemic index, and the coconut oil and extra banana helps this "healthy" version taste better.

Provided by woltra

Categories     Breads

Time 1h

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
2/3 cup agave nectar
1/3 cup coconut oil (warm it up to liquify it)
2 tablespoons sour cream
1/2 teaspoon vanilla extract
4 bananas, mashed
1/2 cup walnuts, chopped (in mix)
1/3 cup walnuts, chopped (for topping)

Steps:

  • Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.
  • Mix the dry ingredients together in a large mixing bowl.
  • Mash up the bananas in a large bowl.
  • Add and mix the wet ingredients together with the bananas.
  • Pour the wet ingredients into the dry ingredients bowl and stir together.
  • Add 1/2 cup walnuts into the mix.
  • Pour into prepared loaf pan.
  • Top with remaining walnuts.
  • Bake for 45-60 minutes until a toothpick comes out clean.

MIXED GREENS' SALAD WITH APPLES AND MAPLE-WALNUT OIL DRESSING



Mixed Greens' Salad With Apples and Maple-Walnut Oil Dressing image

From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

Provided by COOKGIRl

Categories     Apple

Time 15m

Yield 4-5 serving(s)

Number Of Ingredients 9

6 cups mixed greens, rinsed
1 cup braeburn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.)
2 tablespoons apple cider vinegar
2 tablespoons maple syrup (NOT imitation)
2 teaspoons brown mustard (or Dijon)
2 1/2 teaspoons walnut oil
1/8 teaspoon salt
1/8 teaspoon cayenne
1/2 cup walnuts, toasted and chopped

Steps:

  • In small glass bowl, prepare salad dressing first and set aside.
  • Use salad spinner to remove excess moisture from the greens.
  • *In large non-reactive serving bowl place the sliced apples and toss them with a little bit of apple cider to halt oxidizing.
  • Next, add the salad greens, a few tablespoons of the salad dressing and toss gently again with tongs to mix.
  • Serve remaining salad dressing on side along with the toasted walnuts if using.
  • *For best results, cut up apples and toss with the vinegar right before serving.

FRENCH WALNUT OIL VINAIGRETTE



French Walnut Oil Vinaigrette image

Absolutely delicious and you can make this fresh dressing in minutes. The walnut oil may seem expensive but compare to what you are paying for bottled dressing that contains chemicals! From La Tourangelle.

Provided by FLKeysJen

Categories     Salad Dressings

Time 3m

Yield 2 lunch salads, 2 serving(s)

Number Of Ingredients 4

4 tablespoons roasted walnut oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt

Steps:

  • Combine all ingredients.
  • Shake and enjoy! A little goes a long way.

WALNUT OIL



Walnut Oil image

So much cheaper than store bought. A delicately flavored oil usually used to infuse flavor on already cooked food. There are quite a few recipes on Zaar using Walnut Oil.

Provided by gailanng

Categories     Lactose Free

Time 30m

Yield 16 tablespoons, 16 serving(s)

Number Of Ingredients 2

3/4 cup walnut pieces
1 1/3 cups vegetable oil

Steps:

  • Preheat oven to 350 degrees.
  • Drop walnuts into boiling water in small saucepan; boil 3 minutes; drain.
  • Spread walnuts in a single layer on a shallow baking sheet.
  • Bake 15 - 25 minutes or until golden brown; stirring once.
  • Cool to lukewarm.
  • Place warm nuts in a plastic bag and crush with mallet or rolling pin.
  • In large jar, combine nuts with oil.
  • When ready to use, strain walnuts from oil.

LENTIL SALAD WITH WALNUT OIL



Lentil Salad With Walnut Oil image

This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 1h

Yield Serves six

Number Of Ingredients 17

2 cups green Le Puy lentils, washed and picked over
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water
Salt to taste
Freshly ground pepper
1/4 cup chopped flat-leaf parsley
1/2 cup broken walnuts
2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon Dijon mustard
Salt
1 shallot, minced, or 1 garlic clove, minced
1/3 cup walnut oil
Salt
freshly ground pepper

Steps:

  • Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
  • Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners’ sugar for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners’ sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

HARICOTS VERTS WITH WALNUTS AND WALNUT OIL



Haricots Verts With Walnuts and Walnut Oil image

Provided by Amanda Hesser

Categories     easy, quick, weekday, side dish

Time 10m

Yield Vegetables for 2

Number Of Ingredients 5

1/3 cup walnuts, shelled
Sea salt
3/4 pound haricots verts, stems trimmed
3 tablespoons walnut oil
Coarsely ground black pepper, or grains of paradise if you have them

Steps:

  • Preheat the oven to 350 degrees. Spread the walnuts in a small baking dish. Bake until you can hear the walnuts sizzling or smell them when you open the oven door, about 5 minutes. (Set your timer!) Remove from the oven and coarsely chop. Set aside and keep warm.
  • Meanwhile, bring a large pot of water, seasoned with sea salt so that it tastes like ocean water, to a boil. Add the haricots verts and cook until they are just tender but still firm, about 4 minutes. (Don't overcook: they will continue to cook out of the water.) Drain, then spread out on a clean kitchen towel to soak up the excess water.
  • Gather the beans while hot and toss in a bowl with the warm walnuts and the walnut oil. Season generously to taste with pepper and perhaps a little more salt. Serve now or later. (They're lovely after a few hours too.)

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 32 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 483 milligrams, Sugar 6 grams

BAKED ACORN SQUASH WITH WALNUT OIL AND MAPLE SYRUP



Baked Acorn Squash With Walnut Oil and Maple Syrup image

Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch

Time 1h

Yield Makes four large servings or eight medium servings

Number Of Ingredients 5

2 acorn squash
2 tablespoons maple syrup
2 tablespoons walnut oil
Freshly ground nutmeg
Ground walnuts

Steps:

  • Preheat the oven to 350 degrees. Place the squash on a baking sheet and bake for 20 minutes, until soft enough to easily cut in half. Cut in half, and scoop out the seeds and membranes.
  • Cover a baking sheet with foil. Stir the maple syrup and walnut oil together in a bowl, then brush over the cut surfaces of the squash. Sprinkle with a very small amount of ground nutmeg. Place in the oven and bake 1 hour, brushing every 10 minutes with more oil and maple syrup. When the squash is tender, brush once more, then spoon a tablespoonful of finely chopped walnuts into each cavity and return to the oven for 5 to 10 minutes, until the walnuts are toasty. Remove from the heat. Serve hot or warm.

GREEN BEANS SAUTEED IN WALNUT OIL WITH TOASTED SESAME SEEDS



Green Beans Sauteed in Walnut Oil with Toasted Sesame Seeds image

Quick and simple recipe for geen beans with an added flair from the walnut oil and nice contrasting color and crunch from the sesame seeds !

Provided by Steve P.

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

1 1/2 lbs young fresh green beans, stem ends removed
1 tablespoon walnuts or 1 tablespoon olive oil
1 teaspoon sesame seeds, toasted

Steps:

  • Bring a large sauté pan of water to a rapid boil and add the beans.
  • Simmer until crisp-tender, about 3 minutes.
  • Drain well and return to the saucepan.
  • Lightly coat with walnut oil and sesame seeds.
  • Sauté, tossing frequently, for about 1 minute more.
  • Serve at once.

ARUGULA AND GREEN BEAN SALAD WITH WALNUT OIL DRESSING



Arugula and Green Bean Salad with Walnut Oil Dressing image

Categories     Salad     Vegetarian     Walnut     Green Bean     Arugula     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Steps:

  • Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper.
  • Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs.

OLIVE OIL-WALNUT CAKE WITH POMEGRANATE



Olive Oil-Walnut Cake With Pomegranate image

Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.

Provided by David Tanis

Categories     cakes, dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 16

1/2 cup/120 milliliters extra-virgin olive oil, plus more for greasing the pan
1 cup/130 grams all-purpose flour, plus more for dusting the pan
1 cup/100 grams toasted, chopped walnuts
2 teaspoon baking powder
1/4 teaspoon fine sea salt
4 large eggs, separated
1 cup/200 grams granulated sugar
1/2 cup/120 milliliters buttermilk
1/2 teaspoon vanilla extract
2 teaspoons orange zest
1/2 cup/100 grams granulated sugar
1 cup/240 milliliters orange juice (from 3 medium oranges)
1 (1-inch) cinnamon stick
3 whole cloves
1 cup crème fraîche, lightly whipped cream or thick yogurt, for serving (optional)
1 cup pomegranate seeds (arils)

Steps:

  • Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
  • Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.
  • In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.
  • Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.
  • Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
  • Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
  • Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.

CAULIFLOWER SOUP WITH CREMINI MUSHROOMS AND WALNUT OIL



Cauliflower Soup With Cremini Mushrooms And Walnut Oil image

Provided by Amanda Hesser

Categories     project, soups and stews, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 1/2 tablespoons extra virgin olive oil
8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
Sea salt
1 clove garlic, peeled, crushed and chopped
1 1/4 pounds cauliflower, trimmed and cut into florets
1/4 cup cream, more if desired
Freshly ground black pepper
Walnut oil

Steps:

  • Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
  • Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
  • To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 3 grams

WALNUT-OIL DRESSING



Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 10m

Yield One-and-one-quarter cups of dressing

Number Of Ingredients 11

1 egg yolk
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar, preferably champagne vinegar, plus more as needed
Juice of one lemon, or to taste
1 teaspoon finely minced garlic
1 tablespoon finely chopped shallots
1/2 teaspoon sugar
1/2 cup walnut oil
1/2 cup peanut oil
Salt to taste, if desired
Freshly ground pepper, preferably white, to taste

Steps:

  • Beat together the egg yolk, mustard, vinegar, lemon juice, garlic, shallots and sugar.
  • Beating rapidly with a wire whisk, slowly add the walnut and peanut oils. Add salt and pepper to taste.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 75 milligrams, Sugar 0 grams, TransFat 0 grams

MIXED GREENS AND HARICOTS VERTS WITH WALNUT OIL VINAIGRETTE



Mixed Greens and Haricots Verts with Walnut Oil Vinaigrette image

Categories     Salad     Side     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Green Bean     Spring     Chill     Vegan     Lettuce     Boil     Gourmet

Yield Serves 6

Number Of Ingredients 7

2 tablespoons white-wine vinegar
1/3 cup walnut oil* or extra-virgin olive oil
1/2 pound haricots verts (thin Fresh green beans)*, trimmed
1/2 pound baby lettuce, washed and spun dry
1/2 pound frisée (French or Italian curly endive)*, washed and spun dry
2 tablespoons minced red onion
*available at specialty foods shops or produce markets, and some supermarkets

Steps:

  • In a small jar with a tight-fitting lid combine vinegar, oil, and salt and pepper to taste and shake sealed jar until vinaigrette is emulsified. Vinaigrette may be made 1 day ahead and chilled. Bring vinaigrette to room temperature and shake before using.
  • In a saucepan of boiling salted water boil haricots verts until crisp-tender, 3 to 4 minutes, and transfer to a bowl of ice and cold water to stop cooking. Drain beans in a colander and pat dry between paper towels. Beans may be made 1 day ahead and chilled, wrapped in a paper towel in a sealable plastic bag.
  • Divide greens among 6 salad plates and top with beans. Sprinkle salads with onion and drizzle with vinaigrette.

BRUSSELS SPROUTS WITH WALNUT OIL



Brussels Sprouts With Walnut Oil image

Make and share this Brussels Sprouts With Walnut Oil recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 1/2 tablespoons walnut oil
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 lb Brussels sprout
salt
pepper

Steps:

  • In a serving bowl combine the butter, walnut oil, parsley and chives. Set aside.
  • Trim brussel sprouts.
  • Bring a pot of water to a boil over high heat. Add sprouts and cook for 10 minutes or until tender. Drain. Return sprouts to pan over low heat. Cook briefly, stirring until all water has evaporated.
  • Transfer sprouts to serving bowl, seasoning with salt and pepper. Toss until butter melts and sprouts are coated with seasoning.

POTATO PUREE WITH WALNUT OIL



Potato Puree with Walnut Oil image

A classic mash gets the Cinderella treatment when it's bolstered by the luxurious addition of walnut oil.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 pounds russet potatoes (3 or 4 potatoes), peeled and cut into 2-inch pieces
Coarse salt
3/4 cup whole milk
1 tablespoon unsalted butter, room temperature
3 tablespoons plus 1 teaspoon walnut oil
Freshly ground white pepper, to taste

Steps:

  • Place potatoes in a large pot, and add enough cold water to cover by 2 inches. Add 1 teaspoon salt. Bring to a boil, and cook until tender, about 10 minutes. Drain, and pass hot potatoes through a ricer or a food mill into a large bowl. Cover to keep warm.
  • Combine milk, butter, and 1 tablespoon salt in a saucepan over medium heat, and cook until steaming but not bubbling. Add hot-milk mixture to potatoes, and stir until smooth. Stir in oil. Season with pepper.
  • Just before serving, beat potato mixture with a whisk until fluffy, 3 to 5 minutes. Season with salt to taste.

RICOTTA TOASTS WITH WALNUT DUKKAH, OLIVE OIL AND HONEY



Ricotta Toasts with Walnut Dukkah, Olive Oil and Honey image

Dukkah, an Egyptian condiment typically served with bread or vegetables, is a mixture of nuts, seeds and spices that are dry toasted until very fragrant and then pounded (or ground). This version is made with walnuts and gets a smoky kick from the addition of smoked paprika, making it perfect sprinkled on creamy ricotta toasts with honey and olive oil.

Provided by Justin Chapple

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

4 slices rustic boule or multi-grain sandwich bread
Extra-virgin olive oil, for brushing and drizzling
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 cup walnuts
2 tablespoons toasted sesame seeds
2 teaspoons smoked paprika
Flaky sea salt
1 cup ricotta, preferably fresh
Honey, for drizzling

Steps:

  • Preheat the oven to 400 degrees F. Prepare a grill or cast-iron grill pan for medium-high heat.
  • Spread the walnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes.
  • Brush the bread all over with oil. Grill, turning, until lightly charred, about 5 minutes. (Alternatively, toast the bread in a toaster or under the broiler.)
  • Meanwhile, toast the coriander, cumin and fennel seeds in a small skillet over medium heat, shaking the pan frequently, until very fragrant, 2 to 4 minutes.
  • Transfer the spices to a food processor and process until finely crushed. Add the walnuts and pulse until the nuts are finely ground. Add the toasted sesame seeds and paprika; pulse just to mix. Season the dukkah with salt.
  • Spread the ricotta on the toasts and drizzle with oil and honey. Sprinkle generously with the dukkah and serve.

FRISEE WITH WALNUT OIL



Frisee With Walnut Oil image

Provided by Florence Fabricant

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

4 heads frisee or 2 heads regular chicory (curly endive)
4 tablespoons chopped scallions
2 tablespoons white wine vinegar
1 tablespoon grainy mustard
5 tablespoons walnut oil
Salt and freshly ground black pepper

Steps:

  • If using frisee, rinse it, dry it, remove the cores and tear into bite-sized pieces. If frisee is unavailable and you are substituting large heads of chicory, remove the green outer leaves and reserve them for another use. Use only the sweeter yellow and white leaves for the salad. Rinse and dry them and tear into bite-sized pieces. Place in the salad bowl and toss with the scallions.
  • Combine the vinegar and mustard and beat until blended. Add the oil and beat until the dressing is smooth. Pour over the salad, toss, season with salt and pepper, toss again and serve.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 146 milligrams, Sugar 0 grams, TransFat 0 grams

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE



Waldorf Salad with Walnut Oil Vinaigrette image

A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.

Provided by HAMTAN

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 9

2 Red Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 stalks celery, diced
½ cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
½ teaspoon salt
½ teaspoon pepper

Steps:

  • Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 39.9 g, Fat 26.7 g, Fiber 6.4 g, Protein 5.9 g, SaturatedFat 2.5 g, Sodium 327.2 mg, Sugar 27.9 g

Tips:

  • Choose high-quality walnuts: Look for walnuts that are fresh and free of blemishes. The flavor and nutritional value of the oil will be determined by the quality of the walnuts used.
  • Use a cold-press method: Cold-pressing is the best way to extract walnut oil as it preserves the delicate flavors and nutrients. Avoid expeller-pressed or refined walnut oils as these methods can result in a lower quality product.
  • Store walnut oil properly: Walnut oil is a perishable oil and should be stored in a cool, dark place away from heat and light. It is best to keep it in an airtight container to prevent oxidation.
  • Use walnut oil sparingly: Walnut oil has a strong flavor, so a little goes a long way. Use it as a finishing oil or in salad dressings and marinades.
  • Experiment with different varieties: There are different varieties of walnuts, each with its flavor profile. Try different types to find one that you enjoy.

Conclusion:

Walnut oil is a versatile and delicious oil with a variety of culinary and health benefits. It is a good source of monounsaturated fats, antioxidants, and essential fatty acids. While it has a strong flavor, it can be used in a variety of dishes to add a nutty, earthy flavor. Whether you are using it as a finishing oil, in salad dressings, or in marinades, walnut oil is sure to add a touch of sophistication to your cooking.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #for-large-groups     #5-ingredients-or-less     #condiments-etc     #easy     #dietary     #gifts     #copycat     #low-sodium     #gluten-free     #low-carb     #inexpensive     #egg-free     #free-of-something     #low-in-something     #novelty     #number-of-servings

Related Topics