The food lab better home cooking through science ( PDFDrive ) 986

Pine Nut Vinaigrette MAKES ABOUT ẵ CUP 2 tablespoons sherry vinegar 1 tablespoon agave nectar (or honey) ẳ cup toasted pine nuts 1 small shallot, finely minced (about 1 tablespoon) ẳ cup extra-virgin olive oil 1 tablespoon walnut oil Kosher salt and freshly ground black pepper Combine the vinegar, agave nectar, pine nuts, and shallots in a small bowl Whisking constantly, slowly drizzle in the olive oil, followed by the walnut oil The dressing should emulsify and thicken significantly Season to taste with salt and pepper The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using ROASTED BEET SALAD WITH GOAT CHEESE, EGGS, POMEGRANATE, AND MARCONA ALMOND VINAIGRETTE Beets make me think of honey, and honey makes me think of Marcona almonds, so into the dressing they go, with a handful of pomegranate seeds to give you distinct bursts of sweet juiciness as you work your way through your bowl Celery leaves are an underused part of this staple vegetable Let’s put ’em to use here And for some sharp bite, slices of mild white onion I love the way they turn pale pink when you toss them with the beets Just those five ingredients, perfectly dressed, would be enough for a nice balanced side dish, but the point here is a salad you can eat for lunch or dinner Quarters of hardboiled egg and a few chunks of creamy goat cheese round out the plate Eat it fresh, or let it sit overnight and eat it the next day (make sure to add the eggs at the end, though, unless you don’t mind pink beet-stained eggs)— either way, it’ll be delicious  ... Quarters of hardboiled egg and a few chunks of creamy goat cheese round out the plate Eat it fresh, or let it sit overnight and eat it the next day (make sure to add the eggs at the end, though, unless you don’t mind pink beet-stained eggs)— either way, it’ll be delicious... white onion I love the way they turn pale pink when you toss them with the beets Just those five ingredients, perfectly dressed, would be enough for a nice balanced side dish, but the point here is... Beets make me think of honey, and honey makes me think of Marcona almonds, so into the dressing they go, with a handful of pomegranate seeds to give you distinct bursts of sweet juiciness as you work your way through your bowl Celery leaves are