Best Avocado And Spicy Greens With A Pistachio Oil Vinaigrette Recipes

Avocado Oil Vinaigrette image

Provided by Food Network

Time 5m

Yield about 1/3 cup

Number Of Ingredients 4

2 tablespoons Dijon mustard
4 teaspoons apple cider vinegar
1/4 cup avocado oil
Kosher salt and freshly ground black pepper

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.

Perfect Vinaigrette image

Provided by Food Network

Time 5m

Number Of Ingredients 6

Steps:

Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.

Pistachio Vinaigrette image

Yield makes about 3/4 cups

Number Of Ingredients 6

5 tablespoons roasted unsalted pistachio nuts
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon kosher salt
Freshly ground black pepper

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.