Monday, January 16, 2012

Pine Nut Salad Dressing

This has become one of my favorite salad dressings. It's rich, fresh and flavorful. I attempted to double it recently and it didn't turn out well so it's best made in smaller batches.

Royal Palm's Pine Nut Dressing

source: Recipes by Request


  • 1/8 cup toasted almonds
  • 1/8 cup toasted pine nuts (pinions) (other nuts/seeds can be substituted for your preference)
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • 1 clove chopped garlic
  • 1/2 tablespoon fresh tarragon
  • 1/2 tablespoon fresh parsley
  • 1 ounce egg yolk (slightly more than half a large egg yolk)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup canola oil (use all olive oil to make this paleo)
  • 2 tablespoons white balsamic vinegar
  • Salt and pepper to taste


      1. In a blender, combine nuts, lemon juice, dijon mustard, garlic, tarragon, parsley and egg yolk.
      2. Blend and slowly alternate adding the oil and vinegar to keep help achieve a velvety consistency.
      3. Salt and pepper to taste.
      4. Adjust consistency with water.