What's Cooking: Jade's Nutty, Garlicky Salad Dressing

May 1, 2021

Hi, Jade here. And yes, I'm going to be yet another person telling you (joyously!) that Spring has sprung. Salad doesn't have to be boring!

Hi, Jade here. And yes, I'm going to be yet another person telling you (joyously!) that Spring has sprung. Because - even if you're suffering from seasonal allergies - you have to agree that this year the warmer weather and budding flowers hold a little more hope for the future.

All too soon, you'll be bombarded with recipes, diets, and 'tricks' to get you bikini body-ready. To all that I say: fuhgettaboutit! What Spring does mean for me is opportunities to eat seasonally appropriate fresh food, which does often include, yes, a salad.

But salad doesn't have to be boring! Throw in fresh chopped asparagus, English peas, and a shower of Pecorino into any lettuce mix and you've got a full meal for which your body and mind will be thankful.

And while you're at it, skip the premade dressing. It's bland at best, and loaded with preservatives at worst. Instead, make this non-recipe recipe at the beginning of the week, save the leftovers, and use it all throughout the week for an easy and quick dinner that'll leave you satisfied.


Time: 10 mins

Yields: enough for 2 to 3 large salads

What you need:

A handful of your favorite whole nuts (untoasted, preferably unsalted - I love almonds but walnuts, pecans, or pistachios would all work here)

1 garlic clove

Extra-virgin olive oil

1 small shallot

Kosher salt

Red wine vinegar

How to make it:

Throw nuts and garlic clove into a small pot and cover with olive oil. Heat over medium-low heat, stirring occasionally, until everything's fragrant and nuts are light brown. Use a slotted spoon to transfer the nuts and garlic to a plate (you may need to fish out the garlic early if it starts to brown first.) Save the oil.

Meanwhile, chop the shallot and put in a small bowl with a generous (i.e. HUGE) pinch of salt. Cover it with red wine vinegar and let it sit til the nuts are done.

Slowly whisk the infused oil into the vinegar, a little at a time, until it all comes together. Taste as you go, until you've got a mixture that's tart enough to your liking. If you need more oil, add more oil. If you need more vinegar, add more vinegar.

Chop the nuts and add 'em to your salad, and toss with dressing to taste. You're welcome to smash the garlic clove onto a piece of crusty bread, or, if you're like me, claim it as the chef's prize and eat it straight.

The leftovers will keep in a sealed container in the fridge for a week.

Catch Jade live at our Brooklyn Heights studio on Mondays at 12:30pm and Tuesdays at 6:30pm or check out her Library at Heatwise on Demand.

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