Orange-Port Dressing with Walnut Oil

Published May 1, 2005.

Why this recipe works:

We built our salad dressing recipes around ingredients not regularly used in dressings, including apples, raisins, carrot juice, and ruby port. We balanced these ingredients with fats such as cream, buttermilk, mayonnaise, nut oils, and yogurt and punctuated the dressings with condiments such… read more

We built our salad dressing recipes around ingredients not regularly used in dressings, including apples, raisins, carrot juice, and ruby port. We balanced these ingredients with fats such as cream, buttermilk, mayonnaise, nut oils, and yogurt and punctuated the dressings with condiments such as chili paste and orange marmalade. To give our dressing recipes more depth and intensity of flavor, we turned to the stovetop to reduce wine and juices and toast spices and sesame seeds.

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Makes about 1 cup

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garnishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

Ingredients

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