Photo by Rob Brodman; written by Elaine Johnson
A drizzle of walnut, hazelnut, or almond oil makes a salad dressing ― like the one in our salad ― rich and interesting. Until recently, though, nut oils have generally been imported and pricey.
Now, less expensive oils pressed from Western nuts are joining imports in grocery stores. (A good source is Igourmet.com, www.igourmet.com or 877/446-8763.)
Nut oils are good for your heart, as well as your salads. Almond and hazelnut oils are rich in monounsaturated fats, and walnut oil supplies omega-3 fatty acids. Refrigerate nut oils after opening; they turn rancid quickly at room temperature.
Toasted nut oil salad. In a salad bowl, stir ¼ cup toasted nut oil (almond, hazelnut, or walnut) and 4 teaspoons white wine vinegar to blend. Gently mix in 8 to 10 ounces rinsed and crisped salad greens (about 2 qt.). Season to taste with salt and pepper. Makes 4 servings.