My husband fills my head with all sorts of grand ideas. He tells me that I make the best dressings, for one. He says I should bottle the stuff, referring to my vinaigrettes. While I’m doing my best to stay humble in the face of such lavish praise, I must admit, I do take dressing very seriously.
This recipe is inspired by my favorite dressing from The Plant Cafe in San Francisco. If you are in the Bay Area, go! You won’t regret it.
If you can’t make it, well… this dressing won’t quite substitute for all they have to offer, but at least you can drown your sorrows (and salad) in white gold.
Macadamia Black Pepper Vinaigrette
1/2 cup macadamia nuts
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 tsp honey
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
Combine ingredients and whirl in a blender until dressing is smooth.
Drizzle over Grapefruit Avocado salad, or whatever salad strikes your fancy. I’ve used it on more than a half-dozen salad combos.
If simple green salads are your thing, try this version:
Ranch Style Variation
1/8 tsp dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
2 tsp dried parsley
2 tsp dried chives
Add dill, onion powder, garlic, parsley and chives to Macadamia Black Pepper Vinaigrette and whirl in blender to combine. Enjoy on your favorite green salad.