I made this a day in advance and kept adjusting the ingredients to taste. Will any of us ever be able to duplicate it again? What’s listed below is my best guess about what went into this thick, tasty salad dressing.
1/2 cup roasted, salted pistachios (without the shell)
1 clove garlic
1 small shallot, 1 – 2 T.
1/2 cup white wine vinegar (I used a combination of of rice, balsamic, & pinot grigio)
1/2 cup olive oil
1/4 cup canola oil
1/3 cup water
2 teaspoons sugar
With a steel blade, process pistachios, garlic and shallot in a food processor. Scrape down the sides and add vinegar. Slowly add oils while food processor is running. Add water and salt and pepper to taste. I usually serve this on my Tubac Salad,but many other yummy possibilities have been suggested in the comment section below.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Oooo, that sounds delicious. I’ve never put nuts in salad dressing, but that’s a great idea.
Oh my – this sounds FABULOUS!!!! Would be great on grilled fish too!
Beatrice – Thanks, I’m always delighted to find a way to deliver protein to my vegetarian family and friends.
ButterYum – I had not thought about fish, but that’s a great idea. Maybe chicken? Thanks!
That sounds really great! I might toss it with some quinoa.
This is amazing tossed with roasted beets and topped with a little goat cheese and chopped pistachios!
Abby – I’ll have to try that; thanks for the tip!
I really have to try this one soon!