Pistachio/Thyme Vinaigrette

This is really a great all rounder of a dressing great on soft butter lettuce as well as a crunchy gem, or romaine. Truly reliable, plus It has a toasty, nutty, and herby flavour.

Yield 3/4 - 1 cup

Tools:

• Skillet

• Cutting board and knife

• Bowl or jar with lid

• Whisk / fork

• Measuring spoons

Ingredients:

• 3 Tbl Sherry vinegar 

• Small shallot cut to a fine dice 

• Pinch of kosher salt

• 1/4 cup of shelled pistachios (half for the dressing and half for the salad)

• 9 Tbl Olive oil 

• 1 Tsp of dijon mustard

• 1 tsp of Honey or agave (to taste)

• 1 Tbl of fresh Thyme leaves, remove from the stems and roughly chop

• 2 Tbl Pistachio oil  (optional but worth the splurge)

• Ground Black pepper (to taste)

How:

1. Lightly toast the pistachios in a dry skillet on the stove top. You don’t want to burn them so keep an eye on them and gently move them in the pan. Remove and cool.

2. Dice the shallot in to small cubes (1/8”) and add to the bowl or jar. Add the sherry vinegar with the pinch of salt and allow them to sit and chill for 5 mins or so.

3. Add the olive oil to the vinegar along with the mustard and agave.

4. Remove the leaves from the stems and chop the fresh thyme leaves.

5. Add to the dressing along with the pistachio oil (if you’re using it) and mix lightly with a fork.

6. Give it a quick taste, adding more agave /honey if needed.

7. Once the pistachios are chopped up (small size) add 1/2 of them into the dressing and stir in.

8. If using a jar, close the lid and shake so it’s all combined.

9. Check the seasoning and adjust with salt, pepper or agave/honey.

Source: SF Cooking School