Best Pistachio Vinaigrette Recipes

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ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE



Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

ASPARAGUS AND SMOKED SALMON PASTA IN LEMON PISTACHIO VINAIGRETTE



Asparagus and Smoked Salmon Pasta in Lemon Pistachio Vinaigrette image

I used to eat a salad similar to this at a place called Massimo's. I was disappointed they went out of business, so I came up with what best approximated theirs and I've been a happy camper since. This is probably better in the warmer months, as it's served room temperature. Serve with your favorite Italian bread.

Provided by CookinCowgirl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta (butterfly)
1/2 tablespoon salt
6 -8 cups water
1 bunch slender asparagus, washed and cooked al dente
2/3 cup extra virgin olive oil
1/4 fresh lemon juice
1/2 cup pistachio nut, unshelled
2 ounces smoked salmon, cut into strips
salt and pepper
1 tablespoon fresh parsley, chopped for garnish

Steps:

  • Cook the farfalle in 1/2 tbs salted water, according to the package directions for time.
  • Prepare the vinaigrette.
  • When the pasta is done, run it under cold water and pat dry with paper towels, then toss it with the vinaigrette.
  • Cut the stems from the asparagus and boil or steam the asparagus for a minute or two, depending on thickness.
  • Cut the salmon into strips and put them in the bowl with the pasta.
  • Run the cooked asparagus under cold water until cool and cut into 1/2 to 1 inch pieces and add to the pasta, tossing the salad again.
  • Top with chopped parsley and refrigerate for several hours.
  • Remove and let it come to room temperature and serve.

NAPA CABBAGE SALAD WITH LEMON-PISTACHIO VINAIGRETTE



Napa Cabbage Salad with Lemon-Pistachio Vinaigrette image

Tired of only finding napa cabbage recipes that use Asian seasonings and fried ramen noodles? This salad has a fresh zippy flavor and makes a nice accompaniment to baked fish or roasted chicken.

Provided by Always Cooking Up Something

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

Time 15m

Yield 4

Number Of Ingredients 10

1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon pistachio oil
3 cups thinly sliced napa cabbage
2 cups thinly sliced romaine lettuce leaves
¼ cup chopped fresh Italian flat-leaf parsley
1 tablespoon finely sliced fresh basil
⅛ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons chopped pistachios

Steps:

  • In a small bowl, whisk together lemon zest and lemon juice. Slowly drizzle in the pistachio oil, whisking constantly, until the dressing is mixed well.
  • In a large bowl, toss together the sliced napa cabbage, sliced romaine lettuce, parsley and basil. Mix in the dressing, salt and pepper. Gently toss until dressing is distributed evenly. Top with chopped pistachios.

Nutrition Facts : Calories 70.3 calories, Carbohydrate 4.5 g, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 86.6 mg, Sugar 1.6 g

BLACK CHERRY-PISTACHIO SALAD WITH CHARRED SCALLION VINAIGRETTE



Black Cherry-Pistachio Salad With Charred Scallion Vinaigrette image

The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first, but how about something savory? Bursting bites of cherry star in this five-ingredient salad, with scallions, pistachios, oil and vinegar. The recipe puts scallions to work in two ways: Their raw greens bring bright, grassy notes, while the charred bottoms bring sweetness and bitterness when pulverized into paste. Raw, coarse chopped pistachio lends an interesting chew that develops into a complex fat for the salad. This salad is elegant and simple - and deserves to be among your new summer classics. Use your best extra-virgin olive oil, and try adding fresh, organic rose petals to the dish for a delicate strawberry-rose flavor, and a Baroque, sensual layering of flavors.

Provided by Angela Dimayuga

Categories     dinner, lunch, weeknight, salads and dressings, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds black cherries, washed
1/2 cup raw pistachios (about 3 ounces)
1 bunch scallions
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
Ice water, as needed
Flaky sea salt, to taste

Steps:

  • Using a knife, score all the cherries in half at the seam. Next, twist each cherry apart as you would an avocado, tossing the pitted half into a large mixing bowl. Using your fingertips on your spare hand, pop the pits out of the unpitted cherry halves, discarding the pits, then adding the halved cherries to the bowl. Set aside.
  • Chop the pistachios into a coarse crumble, leaving no pistachio whole. Set aside.
  • Cut the scallions into two parts, slicing about 4 inches above the root to separate the white stalks from the tender green tops. On a stovetop burner, char the scallion bottoms over high heat, rotating every 2 to 3 minutes, until the completely charred on the outside and soft and cooked in the middle.
  • Transfer the charred scallions to a cutting board, and finely mince. Gather into a pile, and repeat mincing until the scallion bottoms turn into a fine, green-black paste. Transfer to a small bowl, and stir in apple cider vinegar and olive oil. Set aside.
  • Take a few pieces of the green scallion tops and stack them directly on top of one another. Using a sharp chef's knife, cut very, very thin slices of the scallion on a hard bias about 1 1/2 inches long, then transfer to a bowl of ice water. Repeat with the remaining scallion tops. Fluff the scallions in the ice water, so the scallions have enough room to curl.
  • Scrape all of the charred scallion vinaigrette into the bowl with the halved cherries. Using your fingertips, lightly massage the dressing into the cherries so they reach the cavities of each half. Add chopped pistachio, curly scallions, and a couple pinches of salt to taste. Transfer to a large flat dish, so you can enjoy all the colors and ingredients in the simple dish.

ARCTIC CHAR WITH PISTACHIO ORANGE VINAIGRETTE



Arctic Char with Pistachio Orange Vinaigrette image

This fast-cooking fish gets a zippy and nutty pistachio-orange vinaigrette.

Provided by Shelley Wiseman

Categories     Citrus     Fish     Fruit     Nut     Broil     Quick & Easy     Wheat/Gluten-Free     Dinner     Lunch     Orange     Tree Nut     Pistachio     Seafood     Healthy     Gourmet     Pescatarian     Paleo     Dairy Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

4 (6-ounce) pieces arctic char fillet with skin
3 tablespoons pistachio or pecan oil, divided
1 navel orange
1 tablespoon fresh lemon juice, or to taste
1 scallion, thinly sliced
2 tablespoons chopped pistachios or pecans

Steps:

  • Preheat broiler.
  • Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon nut oil.
  • Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
  • Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
  • Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons nut oil in a slow stream, whisking. Stir in scallion.
  • Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.

AVOCADO AND SPICY GREENS WITH A PISTACHIO OIL VINAIGRETTE



Avocado and Spicy Greens with a Pistachio Oil Vinaigrette image

This is another simple salad that I really enjoy whenever avocados are at their peak. I'm a firm believer that the only avocado to buy is the Haas variety! Pistachio oil is a darker, denser oil with a deep flavor.

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 medium firm-ripe avocados
4 cups moderately packed mixed young savory greens such as arugula, red mustard,
mizuna, cress, etc.
Pistachio oil vinaigrette (recipe follows)
Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
if desired. These can be done 1 or 2 hours ahead.

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

PORK OVER COUSCOUS WITH PISTACHIO-LEMON VINAIGRETTE



PORK OVER COUSCOUS WITH PISTACHIO-LEMON VINAIGRETTE image

Categories     Pork

Yield 4

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, divided
2 tablespoons pistachios, finely ground
2 tablespoons grated fresh Parmigiano-Reggiano cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
2 teaspoons minced garlic, divided
3/4 teaspoon salt, divided
1 1/2 cups water
1 cup uncooked couscous
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/4 teaspoon freshly ground black pepper
1 pint grape tomatoes
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Combine 3 tablespoons olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add 1 teaspoon garlic and 1/8 teaspoon salt, stirring with a whisk. Bring 1 1/2 cups water to a boil in a small saucepan. Add 1/4 teaspoon salt and couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Heat a large skillet over medium-high heat. Rub pork with remaining 1 teaspoon garlic. Sprinkle with 1/4 teaspoon salt and pepper. Add 2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until done. Remove pork from pan; keep warm. Reduce heat to medium-low. Add remaining 1 teaspoon oil and tomatoes to pan; cook 5 minutes or until skins blister, shaking pan occasionally. Sprinkle with remaining 1/8 teaspoon salt. Stir tomatoes and parsley into couscous; divide couscous mixture evenly among 4 plates. Top each serving with 1 pork chop and about 2 tablespoons vinaigrette.

BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE



Baby Beets and Pistachio Crusted Goat Cheese on a Bed of Frisee with Pinot Noir Vinaigrette image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6-ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Steps:

  • Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon.
  • Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature.
  • With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides.
  • Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

SEARED SCALLOPS WITH MELTED LEEKS AND PISTACHIO VINAIGRETTE



Seared Scallops With Melted Leeks and Pistachio Vinaigrette image

Make and share this Seared Scallops With Melted Leeks and Pistachio Vinaigrette recipe from Food.com.

Provided by Spice Boy

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

12 sea scallops
2 large leeks, trimmed, thinly sliced and rinsed well
2 cups mache or 2 cups baby arugula
1 large lemon
1 tablespoon butter
2 1/2 tablespoons olive oil
2 tablespoons pistachios, shelled
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
salt and pepper

Steps:

  • Melt the butter in a small skillet over medium heat. Heap in the leeks. They should be crowded. The leeks will cook down as they melt; this will take about 6 - 8 minutes. You want to catch them when they just begin to get mushy, but when they still have a nice texture.
  • While leeks are cooking, prepare the scallops and make the vinaigrette. Remove muscle from the scallops if present, and season with salt and pepper. For the vinaigrette, chop the pistachios coarsely (I like to leave a few whole). Reserve just a bit of the chopped pistachios for garnish and add the rest to a bowl. Add the honey, mustard, the juice of 1/2 of the lemon (reserve the other half for later), salt and pepper, and whisk together. Drizzle in 1 1/2 to 2 Tablespoons olive oil. Taste and adjust seasonings.
  • When leeks are done, remove them from the pan and set aside. Wipe out the pan and heat the remaining olive oil over medium heat. Sear the scallops until they are cooked through and just barely firm, about 3 - 4 minutes per side. They should have a little color. Just before they are done, squeeze the reserved lemon half over them and swirl the pan around to cover the scallops with the lemon and pan juices.
  • For presentation, I spoon the leeks into small mounds (3 per plate) and put scallops on top, then add the greens in the middle of each plate. Drizzle the vinaigrette over each dish and sprinkle the reserved pistachios over to garnish.

Nutrition Facts : Calories 189, Fat 13.5, SaturatedFat 3.3, Cholesterol 18.4, Sodium 218.4, Carbohydrate 11.5, Fiber 1.8, Sugar 3.3, Protein 7.2

ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE



Arugula and Persimmon Salad with Pistachio Vinaigrette image

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Provided by Alejandro Junger

Time 15m

Yield 2 servings

Number Of Ingredients 7

1/2 pound arugula, washed and spun dry
2 Fuyu persimmons, stemmed and sliced into thin rounds
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1/8 cup water
1/4 cup pistachios
1/2 teaspoon sea salt

Steps:

  • In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
  • Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

PISTACHIO-LEMON VINAIGRETTE



PISTACHIO-LEMON VINAIGRETTE image

Categories     Nut

Number Of Ingredients 9

3 tbsp olive oil
2 tbsp pistachios, finely ground
2 tbsp grated fresh Parmigiano-Reggiano cheese
1 1/2 tbsp fresh lemon juice
1 tbsp white balsamic vinegar
2 tsp maple syrup
2 tsp Dijon mustard
1 tsp garlic
1/8 tsp salt

Steps:

  • Combine olive oil, pistachios, and next 5 ingredients (through mustard) in a small bowl. Add garlic and salt, stirring with a whisk.

PISTACHIO VINAIGRETTE



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.

BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE



BABY BEETS AND PISTACHIO CRUSTED GOAT CHEESE ON A BED OF FRISEE WITH PINOT NOIR VINAIGRETTE image

Categories     Salad

Yield 4 servings

Number Of Ingredients 15

2 tablespoons olive oil, plus 2 tablespoons
12 fresh whole sage leaves
2 slices prosciutto, julienned
1 shallot, sliced in rings
1 (750 ml) bottle pinot noir
2 tablespoons balsamic vinegar
2 tablespoons sugar
Salt and pepper
12 red baby beets, trimmed
1 (4 to 6 ounce) goat cheese log
6 ounces pistachios, crushed
1 head frisee, torn in bite-size pieces
1 bunch watercress, stems discarded
Beet greens, from trimmings
1/4 cup olive oil

Steps:

  • Coat a small saucepan with 2 tablespoons of olive oil and place over medium heat. Fry the sage until the leaves crisp up, about 2 minutes. Gently remove to a paper towel. Then, fry the prosciutto until crispy and remove with a slotted spoon. Coat the saucepan with the remaining 2 tablespoons of olive oil. Add the shallot and saute for 2 minutes. Deglaze the pan with wine and balsamic vinegar, cook down about 3 minutes. Add the sugar, salt, and pepper. Set the beets in the poaching liquid and cook until tender, about 20 minutes. Set beets aside to cool and reserve the poaching liquid. When cool enough to handle, rub off the beet skins with paper towel. Set aside to cool to room temperature. With a hot knife, cut the goat cheese log into 4 equal wheels. Lay the crushed pistachios on a flat surface and gently press the cheese into the nuts to coat all sides. Arrange a handful of frisee, watercress and beet greens on each plate. Lay the beets and goat cheese slices on top. Top with fried sage and crispy prosciutto. Whisk the cooled poaching liquid with olive oil; season with salt and pepper. Drizzle the vinaigrette over each salad and serve immediately.

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